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...

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