Using barley, oats and corn as flours 04.19.2016 By Donna Berry Gluten-free bakers are turning to grains other than wheat for their formulations.Read More
The challenges of baking gluten-free 04.12.2016 By Donna Berry When wheat flour is removed from baking, the rest of the formula must change. Read More
Superfruits and polyphenols 04.11.2016 By Donna Berry Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices. Read More
Marketing free radical scavengers 03.28.2016 By Donna Berry Measurements that describe antioxidant capacities of foods and food ingredients can be difficult to use in marketing.Read More
What are antioxidants? 03.21.2016 By Donna Berry Consumers define these compounds according to their perceived health benefits.Read More
Picking the right fruits, nuts and seeds for dairy applications 03.14.2016 By Donna Berry Consumer preferences appear to be evolving as they seek healthier alternatives.Read More
Suppliers design PHO-free shortenings 02.22.2016 By Donna Berry When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.Read More
The many shades of cocoa 02.15.2016 By Donna Berry The amount of chocolate consumers prefer varies depending on the delivery method, whether it be milk, ice cream or yogurt.Read More
FDA to review PHO food additive petition 02.15.2016 By Donna Berry The Grocery Manufacturers Association seeks approval for specific use of PHOs.Read More
Boosting the nutrition profile of beverages 02.02.2016 By Donna Berry Fortification is the foundation for such trends as health and wellness, energy and beauty from within.Read More