Natural Additions
Bakers should look to Mother Nature when searching for inclusions to add flavor, eye appeal and nutrition to their products.
STORY

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.
STORY

Healthy Growth
Growth opportunities abound for the health and wellness market in the Asia Pacific region.
STORY

Additive Benefits
Functional ingredients improve product quality and shelf life in the production of baked foods.
STORY

Naturally Functional
The functional snack bar market continues to change around the world, rising in some regions, leveling out in other locations.
STORY

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.
STORY

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.
STORY

Measuring the Crunch
Data analysis allows bakers to determine the texture of baked foods and, in turn, the eating quality of the products.
STORY

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.
STORY

The Great Divide
A gulf exists between the consumption habits of Americans vs. Northern Europeans when it comes to high-fiber bread.
STORY

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.
STORY

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.
STORY

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.
STORY

Fortifying the Path to World Health
Today's fortified foods ensure greater nutritional value for needy consumers.
STORY

Fortified Pursuit
The baking industry continues to pursue fortified, functional food market.
STORY

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