Ingredients
Functional ingredients give baked products a healthful boost
Product diversification can be difficult at best, but bakers have found a new and healthful way to add value to their products. Functional ingredients...
Supplier Innovations
Adamatic and Belshaw brands continue to expand A new era has begun with Belshaw and Adamatic now headquartered in a brand new production plant in Auburn,...
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...
Tortillas persevere despite economic slowdown
In a time of economic uncertainty, tortilla suppliers are appealing to consumers' health-conscious side, boasting options from low sodium to whole grain....
Replacements mimic sugar's functionality
Sugar, or highly refined sucrose, remains the gold standard for flavor and desired sweetness in bakery products. Bakers are comfortable working with sugar....
Bakers hatch into specialty eggs
As with most ingredients these days, an egg is no longer merely an egg. Egg options abound for bakers who must decide between powdered or liquid, free-range...
Emulsifiers' versatility grows
If bakers could capitalize on a multifunctional ingredient, emulsifiers would be at the top of the list. The market is in a growth mode, according to...
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...
Bread sales remain strong despite commodity crisis
Bread sales remain strong despite commodity crisis...
Naturally Sweet
Natural sweeteners offer label friendly solutions...
Pie manufacturers offer favorites with upscale appeal
Pie manufacturers offer favorite varieties with upscale appeal...
Dough Conditioners: Not a one size fits all proposition
Dough conditioners are not a ‘one size fits all’ proposition...
Cookies up the competition
From healthful ingredients and new sizes to marketing campaigns and innovative packaging, cookie companies are embracing trends and finding new ways to compete....
Formulating without trans fats
Bakers have been particularly affected by the move to eliminate trans fats from products. While a single drop-in replacement can be found, the solution isn’t always that simple....
Super fruit fillings
Unique flavors continue to infiltrate the fruit filling market. During the last seven years, traditional flavors, such as apple, cherry, blueberry and...
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