Texture innovation and the technologies available to improve product consistency provide the focus of this Research Assistant. Also helpful are the "Hydrocolloids/Gums" and "Starch" collections.

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Going nutty in more ways than one

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

Fruits and nuts build product appeal

- Here’s why you should experiment with combinations of fruits and nuts in your formulations.

Reasons to choose cherries

- With functional and nutritional benefits, Montmorency tart cherries also deliver a note of indulgence with their flavor, texture and visual appeal.

How elevation affects baking performance

- The higher up you go, the more difference you’ll see in finished baked foods.

Leavening agents bring lift to baked goods

- By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.