Healthy Baking
Everything in moderation
As the concept of good health continues to evolve, cake companies are focusing on quality and portion control rather than simply cutting calories and sugar. ...
Looking for a magic number
Baked product manufacturers aim to recharge the 100-calorie category....
Fiber gets a taste lift
Fiber in baked products gets a taste lift...
Repelling the airborne particulate attack
Enlist new technologies in your bakery's battle against cross-contamination from airborne particulates and the dangers of combustible dust....
Succeeding in sugar-free sweetening
Thanks to advances in R&D, the future of sugar-free and no-sugar-added baked products looks bright....
Omega-3, act II
Marine-borne omega-3s bring a robust health profile to the table, but an earned reputation for off flavors made bakery applications tough. Omega-3 producers took their lumps and went back to the drawing board to solve the flavor problem, working with bakers to create refined, second-generation omega-3 vehicles fit for white bread and more....
Preserving your customer base with antioxidants
An aging American population is looking for ways to look and feel young, and antioxidants, which already are common in bakery ingredients, show promise in doing just that. ...
Interaction key at well-attended HBS
Attendees weren’t shy about asking questions and establishing a dialogue with experts at the recent Healthy Baking Seminar West....
Bulking up
In the years following Atkins, whole grains went from benchwarmer to game changer. ...
Probiotics gain ground in bakery applications
Developments in the science of probiotics have given bakers new options in what, for the baking industry, has been a tough nut to crack...
First through the door
The highly heralded 112th Congress has been sworn in and is getting right to work. With almost 100 new Representatives and over a dozen new Senators now in Washington, ABA is working hard to introduce itself and the baking industry to the new Congress...
On-trend Sugar replacers
Consumers are reducing sugar in their diet, and value-added sweeteners stand to appeal to more than just a sweet tooth....
Shrinking Portions
Customers are demanding smaller, individual-sized portions, and bakers are making the leap to oblige...
Less to ship, more to love
A redesigned cookie container packs a big punch by shrinking both its shipping and environmental footprints...
From husky to healthful
A focus on health helps the muffin expand its reach...
