Articles by Dr. Hikmet Boyacioglu

Effective approaches to sourcing bakery ingredients abroad

10.28.2020

By Dr. Hikmet Boyacioglu

Secondary suppliers, domestic stockpiles and traceability shore up an international supply chain under stress.

Should bakeries globally source ingredients?

09.23.2020

By Dr. Hikmet Boyacioglu

When an international crisis threatens the supply chain, stockpiling ingredients from international sources can offset interruptions.

The vital components of an effective allergen control strategy

08.22.2019

By Dr. Hikmet Boyacioglu

Allergen control requires well-designed equipment and facilities, processing and sanitation strategies, and buy-in from the entire team.

Increasing accountability through farm-to-fork food safety measures

07.25.2019

By Dr. Hikmet Boyacioglu

Preventing cross-contamination of allergens requires diligence at all levels of the food supply chain.

The pathogen risks lurking in baked foods

06.26.2019

By Dr. Hikmet Boyacioglu

Bacteria, parasites or viruses can make their way into products through a variety of ingredients.

Navigating FSMA’s twists and turns

06.05.2019

By Dr. Hikmet Boyacioglu

Landmark law rewrites the books on keeping food safe.

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.

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.

A brief history of fortification

09.25.2018

By Dr. Hikmet Boyacioglu

About 31% of the world’s industrially milled wheat flour is fortified.

Two nutrients invigorating bakery products

09.11.2018

By Dr. Hikmet Boyacioglu

Probiotics and protein provide health benefits consumers are searching for.

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After two years of virtual events, the Institute of Food Technologists (IFT) bought the food science industry back together in-person with its newly rebranded annual meeting and expo, IFT FIRST: Annual Event & Expo, which took place July 10-13 in Chicago.

Articles by Dr. Hikmet Boyacioglu

Effective approaches to sourcing bakery ingredients abroad

Should bakeries globally source ingredients?

The vital components of an effective allergen control strategy

Increasing accountability through farm-to-fork food safety measures

The pathogen risks lurking in baked foods

Navigating FSMA’s twists and turns

Choices for naturally fortified ingredients expands

What consumers want from fiber-rich baked foods

A brief history of fortification

Two nutrients invigorating bakery products

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