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INGREDIENT FEATURES
Biscuits and Crackers
Biscuit market rises 3% in heat of global recession.
STORY
Maize, Millet and More
Promotion of whole-grain consumption moves forward throughout the world via bakery and association intiatives.
STORY
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.
STORY
Function of Fats
Fats and oils may have changed over the years, but their important role in the production of baked foods hasn't.
STORY
Recession Proof
The global demand for staple bread products overcomes the recession.
STORY
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.
STORY
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.
STORY
Healthy Opportunities
Bakers need to keep looking for ways to answer the consumer call for additional healthy baked food options.
STORY
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.
STORY
Formulating Fiber
Consumers recognize the health benefits associated with fiber, but creating products containing it challenges baking and snack manufacturers.
STORY
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.
STORY
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.
STORY
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.
STORY
Low Sugar — the New Low Fat
Are bakers up to the challenge of reducing sugar while maintaining taste, texture and appearance?
STORY
Sweet Chemistry
From honey to high-intensity synthetic compounds, bakers rely on sweeteners to produce their assortment of goodies.
STORY
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.
STORY
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