R&D Applications
New chemical leaveners, new formulations
Chemical leavening dates back to the late 18th century, when it was discovered that the reaction between sodium bicarbonate and an acid produces carbon...
Providing extra nutrition in bakery foods
Todays consumers are looking for extra nutrition in their foods. One way for bakers to deliver this nutrition is through fortification and enrichment...
Dough conditioners
For dough conditioners, select trusted source In the advancement of improvers/dough conditioners, what contributions has Puratos provided to the baking...
IBC's R&D focus regains form
IBC's new Hispanic snack cake line hits store shelves in August. Redesigned Hostess packages (new packaging on top, old packaging on bottom) arrived in...
Nutraceuticals
What are nutraceuticals? There are countless definitions for the word "nutraceutical." In the food industry, nutraceuticals generally are ingredients...
Boost appeal with grains
PHOTO COURTESY OF NUTRIANT, A KERRY COMPANY A PHOTO COURTESY OF ADM Whole grains can be used as flour, inclusions or toppings in bakery foods such as...
Easily add nutrition with Eggs
The new MyPyramid reinforces the need for consumers to exercise healthful eating habits. As a result, more consumers are likely to buy foods based on...
Eggs
Sponsored by American Egg Board Why are eggs used in the baking industry? Eggs perform more than 20 different functions, enabling bakers to eliminate...
Formulating with sugar-free sweeteners
By Melissa Hillebrand , assistant editor PHOTO COURTESY OF SPI POLYOLS INC. Bakery foods can be sweetened by formulating with sugar substitutes such as...
New opportunities with resistant starch
By Melissa Hillebrand assistant editor Fiber's rising popularity has given attention to resistant starch. Containing many of the same nutritional characteristics...
Flaxseeds
What is flax? Flax is a blue flowering crop mainly grown in Canada. In the United States, the majority of flax is grown in North Dakota. The crop is grown...
Resistant starch
What is resistant starch? Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine,...
How to formulate pizza crusts
Whole grains and multigrains can be added to formulations for a nutritious pizza crust. Other healthful options include replacing vegetable oil with olive...
PROBLEM: How to enhance flavors of artisan breads
To enhance the flavors of artisan breads, bakers can add a variety of flavor systems that supply authentic artisan taste without the use of a natural...
Flowers Foods makes statement with Healthline
"We're going after a specific customer looking for a specific health need," Gene Lord, Flowers Foods Bakeries Group's president and COO "When we come...
