Healthy Baking
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...
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,...
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...
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...
The many facets of fiber
Consumers today know fiber provides health benefits and are making it a priority to select high fiber products, as manufacturers meet the demand by flooding...
Snack cakes minus the guilt
Healthful trends continue to dominate the snack cake aisle. According to IRI data for the 52 weeks ended July 13, donut and snack cake sales increased...
Bran delivers beneficial dietary fiber
Although bran occupies a tiny corner of baking ingredient use especially in proportion to the main byproduct of grain milling flour it serves an important...
Shaking the sodium from baked products
Bakers are reducing sodium from their products....
Ingredients, not size, sell muffins
A new generation of muffins is replacing the jumbo variety of years past. Premium muffins in decadent and healthful varieties are arriving in smaller...
Clean labels add sales appeal
In today's competitive world, a clean label gives bakers an edge. More consumers regularly scan labels to see what ingredients products contain before...
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...
