Choices for naturally fortified ingredients expands 10.30.2018 By Dr. Hikmet Boyacioglu From purple corn to plant-based powders, clean label ingredients can give baked foods a nutritional boost. Read More
What consumers want from fiber-rich baked foods 10.09.2018 By Dr. Hikmet Boyacioglu The nutrient’s numerous health benefits keep it in demand.Read More
A brief history of fortification 09.25.2018 By Dr. Hikmet Boyacioglu About 31% of the world’s industrially milled wheat flour is fortified.Read More
Two nutrients invigorating bakery products 09.11.2018 By Dr. Hikmet Boyacioglu Probiotics and protein provide health benefits consumers are searching for.Read More
Giving baked foods a nutritional punch 07.03.2018 By Donna Berry With the right ingredients, bakery products can offer workout junkies the nutrients and minerals they need to stay fit.Read More
Reaching the desired level of fortification 03.01.2018 By Jeff Gelski When working with vitamin D and potassium, formulators must factor in changing regulations and sensory effects.Read More
U.K. study urges mandatory folic acid fortification 02.05.2018 By Jeff Gelski Removing an upper limit for intake would ease concerns about safety.Read More
Fortification via a wider-than-ever array of ingredients 05.09.2017 By Laurie Gorton It's important to fit needed vitamins, minerals and other nutrients into foods that kids and active adults prefer.Read More
Promotional opportunities in fortification 07.01.2016 By Jeff Gelski Government agencies recommend vitamin D, potassium and folic acid.Read More
F.D.A. approves folic acid fortification of corn masa flour 04.14.2016 By Eric Schroeder Manufacturers can add up to 0.7 mg of folic acid per pound of corn masa flour.Read More