Cookies took a hit in the marketplace for several years but are now making a strong comeback. While some processes are "cookie-cutter" simple, others allow for unique and innovative end products that entice consumers.
3/1/2014 - Formulations
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
1/15/2014 - Formulations
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
10/1/2013 - Formulations
When seeking alternatives to molasses and corn syrup, it’s all about the label.