Biscuits and Crackers
Biscuit market rises 3% in heat of global recession.
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Maize, Millet and More
Promotion of whole-grain consumption moves forward throughout the world via bakery and association intiatives.
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Healthy Chocolate
Chocolate processors enhance the natural properties of the cocoa bean to deliver an ingredient that not only is indulgent but also has wellness benefits.
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Function of Fats
Fats and oils may have changed over the years, but their important role in the production of baked foods hasn't.
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Recession Proof
The global demand for staple bread products overcomes the recession.
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Working Together
Whole grains and fiber can work together, but the formulator must pick the right fiber ingredients and the marketer promote the right benefits.
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Digestive Benefits
Bakery products manufacturers are taking advantage of increased consumer attention toward digestive health.
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No Longer Niche
The gluten-free food market continues to grow, opening more doors for manufacturers of specialized baked foods.
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Dual Duties
Baked food and snack manufacturers are learning that heart healthy functional foods can also be promoted as good for the brain.
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Nutraceutical Niche
As the functional food market continues to grow, baking and snack manufacturers work to get their piece of the pie.
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Beyond Butter
Fats and oils make important contributions to the properties of baked foods beyond flavor and texture.
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Biotech Benefits
The development of new enzymes shows biological systems can be useful in the production of new varieties of bakery products.
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Quality Conditioners
Dough conditioners may be microingredients but they play a major role in improving the quality of the finished baked product.
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Healthy Opportunities
Bakers need to keep looking for ways to answer the consumer call for additional healthy baked food options.
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Prebiotic Power
Formulators search for ways to add benefits to bakery foods by using pre- and probiotics.
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Healthy Decadence
Manufacturers ask whether cakes can be enjoyed as an indulgence as well as a healthy baked food.
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Fully Functional
The functional organic health and wellness category remains on the horizon as consumers continue to accept the marriage between the product categories.
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Formulating Fiber
Consumers recognize the health benefits associated with fiber, but creating products containing it challenges baking and snack manufacturers.
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Natural Additions
Bakers should look to Mother Nature when searching for inclusions to add flavor, eye appeal and nutrition to their products.
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World of Grain
Consumers around the world enjoy a variety of whole grains, reaping the rewards of the ingredient's health benefits and unique taste profiles.
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Healthy Growth
Growth opportunities abound for the health and wellness market in the Asia Pacific region.
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Additive Benefits
Functional ingredients improve product quality and shelf life in the production of baked foods.
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Naturally Functional
The functional snack bar market continues to change around the world, rising in some regions, leveling out in other locations.
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Flavored Challenged
Formulators, bakers and manufacturers in the United States face challenges meeting consumer demands concerning broadened tastes, textures, aromas and appearances of baked foods and snacks.
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Cause and Effect
Multiyear research project reveals manufacturing effects on the performance of cereal starches.
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Fortification
Growth is on the way for the fortified/functional biscuits market in developing countries worldwide.
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Measuring the Crunch
Data analysis allows bakers to determine the texture of baked foods and, in turn, the eating quality of the products.
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Welcome Additions
Consumer health and wellness demands push manufacturers of inclusions to create products that do more than just add flavor, color and texture to baked foods.
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The Great Divide
A gulf exists between the consumption habits of Americans vs. Northern Europeans when it comes to high-fiber bread.
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Survival of the Fittest
Today's bakers yeast strains prevail in various environments under a number of different conditions.
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Enzyme Research
Enzymes offer a clean-label solution for enhanced volume, dough softening and reduced staling in baked food products.
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Enzyme Action
The newest use for enzymes — lengthening the shelf life of baked foods — joins a long list of bakery functions for this class of proteins.
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Trans Fat Turmoil
The concern over the adverse affect of trans fatty acids continues to challenge consumers, food manufacturers and regulatory agencies around the world.
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Fortifying the Path to World Health
Today's fortified foods ensure greater nutritional value for needy consumers.
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Fortified Pursuit
The baking industry continues to pursue fortified, functional food market.
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Holding it Together
Hydrocolloids play crucial roles in enabling bakeries to fulfill demands of the new consumer.
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Low Sugar — the New Low Fat
Are bakers up to the challenge of reducing sugar while maintaining taste, texture and appearance?
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Sweet Chemistry
From honey to high-intensity synthetic compounds, bakers rely on sweeteners to produce their assortment of goodies.
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Transitioning Out of Trans Fats
Worldwide, food scientists and government regulators team up to urge reduction, or outright elimination, of trans fat in the human diet.
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