Ingredients
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,...
Formulate with ancient grains for value-added appeal
Bakers use ancient grains to achieve label claims for fiber, vitamins, minerals and protein. Ancient grains are genetically older than common wheat, which...
Paying the price for peanuts
As any baker knows, even one foodborne-illness outbreak or product contamination scare can not only cause irreparable harm to a company's image, but permanently...
Focus on innovation
Compared to other years in recent history, 2008 was one of the most challenging for bakery businesses in every sector of the industry. Unprecedented ingredient...
Crazy for cupcakes
The cupcake trend sweeping retail and in-store bakeries has extended its reach to supermarket shelves. Cupcakes' popularity grew with help from the show...
Coating with cocoa
Consumer demand for simplified, clean labels featuring natural and healthful ingredients is impacting the choices bakers make when coating products in...
Food bars go nutty, natural and small
More food bar options than ever are appearing on supermarket shelves. Fitting with recent trends, many brands are offering raw and natural options instead...
Understanding alternative grains
While all grains are ancient in origin, common grains are genetically younger than many alternative grains, having been bred to meet the demands of the...
How can bakers eliminate partially hydrogenated vegetable oil without reformulating their products and at no extra cost?
Brought to you by the American Palm Oil Council
PROBLEM: How can bakers eliminate partially hydrogenated vegetable oil without reformulating their products and at no extra cost? SOLUTION: Naturally...
How can bakers that run a a variety of products, from mini muffins to sheet cakes, save on depositor costs?
Brought to you by Hinds-Bock Corp
PROBLEM: How can bakers that run a variety of products, from mini muffins to sheet cakes, save on depositor costs? SOLUTION: An industrial depositor allows...
Baking Mart
Sugar alternative Cargill offers Zerose erythritol, a natural, non-caloric bulk sweetener alternative to sugar. Erythritol, also known as a polyol or...
Eating solo just got tastier
Americans consume an average of 350 slices of pizza per second, according to Pizzaexpo.com. And more are eating their pizza slices alone. A recent survey...
Inclusions foster product diversity
At one time, consumers might have made purchase decisions based solely on price. Although price remains a factor, easier access to a wider variety of...
A brief guide to functional shortenings
About 200 companies comprise the edible oils manufacturing industry, worth $38 billion in annual revenue, with the top 50 companies grabbing the lion's...
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