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Sweeteners

Sweeteners

Sucrose, fructose, oligosaccharides and other sweeteners are critical to many functional and organoleptic properties of finished baked foods.

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Pretzels The ultimate renaissance snack

- With more innovation, pretzel manufacturers predict that 2017 will be a break-out year in this multidimensional snack category.

International snack trends for 2016

- Euromonitor International finds a concerted drive for natural and alternative ingredients.

Going nutty in more ways than one

- Nuts can be paired with distinctive and new flavor combinations that today’s consumers’ crave.

How to move away from added sugars

- High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.

Pyler says Bakers have many sugar choices

- Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.