Chemical leavening ingredients: Out-of-the-box vs. custom 02.12.2019 By Charlotte Atchley Working with tailored systems requires some technical know-how but offers bakers a lot of control.Read More
The side benefits of potassium 01.22.2019 By Charlotte Atchley Potassium-based ingredients can help bakers make “good source” claims.Read More
A baker’s plan B for reducing sodium 01.08.2019 By Charlotte Atchley For products that need a decrease in sodium, formulators can look to chemical leavening agents.Read More
The salty conundrum facing bakeries 12.11.2018 By Charlotte Atchley F.D.A. touts the less sodium the better, but consumers will only accept that to a certain degree. Bakers must traverse a narrow way.Read More
U.S.D.A. school meals rule allows more whole grains flexibility 12.10.2018 By Jeff Gelski The nutrition standards also cover sodium and flavored milk.Read More
Are the F.D.A.’s proposed sodium reduction targets feasible? 09.11.2018 By Len Heflich Reducing sodium levels in baked goods comes with challenges, ones the industry is willing, given time, to meet.Read More
Study questions sodium limits of WHO, A.H.A. 08.13.2018 Consumption of up to 5 grams a day not associated with increased heart disease risk.Read More
Putting potassium to work reducing sodium 12.26.2017 By Jeff Gelski Potassium chloride and potassium citrate work in various applications.Read More
Kellogg overhauling cereals in U.K. 12.05.2017 By Eric Schroeder Company to reduce sugar and salt in several products.Read More
Award-winning sodium reduction ingredient has new distributor 12.04.2017 By Jeff Gelski A&B Ingredients will distribute Salt of the Earth’s Mediterranean Umami in the United States and Canada.Read More