Healthy Baking
Bread: a good vehicle for higher use levels of Omega-3 EPA and DHA
Q: Why are omega-3s essential to the diet? A: Omega-3 is a group of unsaturated fatty acids the body needs, but cannot produce enough of itself. The two...
Omega 3s' healthful benefits outweigh challenges
Omega-3 fatty acids have been getting a lot of press over the past several years their heart-health benefits have been widely reported and are now generally...
Healthfulness hits bagel market
Bagels, like sandwich breads and buns, are enjoying renewed interest from consumers. Challenging economic conditions bring people back to home-prepared...
Seeking a universal baking standard
When it comes to safety, bakers institute their own internal checks and balances. But, many advocate for an industry standard. The New York Times featured...
Whole grain mania
For years now, consumers have been showered with information about the benefits of healthful eating. And, the message is getting through. Sales of natural...
Enzymes 101
Enzymes help bakers increase shelf life, enhance production tolerance, improve dough strength and reduce costs. The cost of stale returns, for example,...
Bakers learn latest in healthy baking
In a tough economy, bakers are looking for ways to offer what consumers want, and healthful products continue to be a growing trend. Healthy Baking Seminar...
Pie prospers in tough economy
The wayward economy might spell good news for pie companies. Faced with a tight budget, more families are eating meals in the home instead of at restaurants,...
Bakers blend fruit identity and flavor as they add superfruits to baked products as fruit fusions, IQF, purees and more
Nutrient- and antioxidant-rich superfruits entice consumers to baked products with their healthful appeal. Trends can be temporary, but health is something...
Formulating for the Hispanic market
A Congressional resolution declared the first National Tortilla Month last September, as annual tortilla sales topped $6 billion. And, for the first time...
Next generation oils offer bakers more healthful sources of fats
Many bakers are actively seeking replacements for current sources of oils and shortenings because of widespread media coverage about health-related issues...
Healthful and whole grain buns drive demand
The buns and rolls supermarket aisle looks vastly different than it did 10 years ago. Today's consumers want options, and bun and roll manufacturers have...
Bakers formulate gluten-free products to have optimal flavor and texture
Sales of gluten-free foods are reportedly rising by 15 percent to 25 percent per year, prompted by an increase in awareness and diagnoses of celiac disease,...
Healthful and indulgent, the new partnership
For some, the words and are so diametrically opposed it would be odd to include them in the same sentence. Moderation in all things is still considered...
Sandwich carriers reflect health trends
As consumers search for more healthful foods, bakers answer the call by introducing new lines of breads and tortillas with wholesome ingredients. To that...
