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...

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For the first time ever, the Healthy Baking Seminar, which has for years assembled industry experts on everything under the wide-reaching umbrella that is healthful baking, is now available on video.  Watch now to learn new healthful baking ideas and tips from the 2011 Healthy Baking Seminar.
 



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