R&D Applications
Natural and organic claims bring bakery challenges
Consumers may be clamoring for organic and natural baked products, but meeting their needs isn't exactly as straightforward as it may seem. Bakers who...
Donut sales on the upswing
Consumers are feeling the economic pinch and are turning to comfort foods more than ever. Stan Frankenthaler, executive chef and director of Culinary...
Sweet fillings turn the table on empty calories
Today's consumers have an eye on the label even when indulging. Given the opportunity, they will choose the more healthful of two baked products. To meet...
Enzymes 101
Enzymes help bakers increase shelf life, enhance production tolerance, improve dough strength and reduce costs. The cost of stale returns, for example,...
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...
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...
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...
Fresh-keeping technology builds brand equity
Progress in extended shelf life (ESL) in the bread category has been dramatic during the past two decades because of enzyme technology developed by Novozymes,...
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...
Bakery flavors get spicy
Look for twists on traditional flavors in the bakery aisle this fall. Bakers are fusing tried and true flavors with spices to give products a special...
Dairy's triple play: flavor, function and nutrition
Obesity rates continue to soar, not only in the United States, but around the world. And although there are dual culpritscalorie diets and sedentary lifestylesthe...
Starches' pivotal rolein baked products
Starches play a pivotal role in baked products...
Artisan crusts define premium pizza
Artisan crusts define premium pizza...
