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Healthy Baking

Plant sterols conquer cholesterol 

Plant sterols are shown to lower cholesterol and are easy to include in 
bakery products, but consumers remain unfamiliar with the term and 
its benefits. ...

Managing the twists and turns of fortification 

Challenges abound when fortifying products, but solutions to manage the twists and turns of fortification do exist...

Probiotics invade the bakery aisle 

Consumers are becoming more aware of probiotics as bakeries capitalize on this trend. But since live bacteria are sensitive to heat, bakers must use sophisticated technologies to deliver a probiotic health benefit....

Trans fat oil alternatives 

Q: Why are trans fats problematic from a health standpoint? A: Research, especially from the past two decades, has equivocally established the dangers...

BECOMING gluten & allergen-free savvy 

Food allergies are no joke. Ask any of the 30,000 people who visit emergency rooms every year because of an allergic reaction to food. (Food Allergy Initiative...

The food police strike again 

When you read this issue's story on whole grains, by Contributing Editor Keith Seiz, you'll discover the Center for Science in the Public Interest's (CSPI)...

Crack open nuts' benefits 

Consumers are going nuts for nut-filled bakery products. Functional, flavorful, healthful and visually appealing, nuts transform an ordinary baked product...

Whole grains thrive 

When you're at the top in the food industry, someone invariably tries to knock you down. More often than not, that someone tends to be the Center for...

Multifunctional SOY moves mainstream 

Pull a baked product off the shelf at a local supermarket and soy is likely to appear on the ingredient label. In the past 10 years, soy has gone from...

Managing hunger through satiety 

Satiety can be difficult to pronounce much less understand, yet this term is likely to become part of the baking industrys jargon as more focus is placed...

Rising without sodium 

Innophos Inc. offers CAL-RISE, a slow-acting, calcium-based leavening agent that delivers and source-of-calcium ratings, depending on formulations. CAL-RISE...

High quality flaxseeds 

Provide sources of omega-3s in bakery foods with flaxseeds from ENRECO Inc. The company offers organic and conventional varieties, which are manufactured...

Antioxidant power 

Bakers who fortify products with ingredients containing high levels of antioxidants help give customers the tools necessary to maintain a healthful antioxidant...

Facing the allergen challenge 

Since Jan. 1, 2006, all labels for packaged foods regulated under the Federal Food, Drug and Cosmetic Act (FFD&C Act) must comply with FALCPAs (Food Allergen...

Preparing for organic certification 

It took 12 yearsfrom 1990 to 2002to pass comprehensive legislation establishing rules for organic labeling, certification, production and handling. The...

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Baking Management Buyer's Guide

Use this directory as a one-stop source for all of your wholesale bakery’s needs. Keep up with the latest equipment, ingredients and product lines to keep your business well-supplied.

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Upcoming Events

ICES Convention

Orlando, Fla.
July 17-20, 2008
More info...

American Bakery Expo

Atlantic City, N.J.
Sept. 21-23, 2008
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Master Class with Dara Reimers

Providence, R.I.
October 3-4, 2008
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