Healthy Baking
Snack cakes minus the guilt
Healthful trends continue to dominate the snack cake aisle. According to IRI data for the 52 weeks ended July 13, donut and snack cake sales increased...
Bran delivers beneficial dietary fiber
Although bran occupies a tiny corner of baking ingredient use especially in proportion to the main byproduct of grain milling flour it serves an important...
Shaking the sodium from baked products
Bakers are reducing sodium from their products....
Ingredients, not size, sell muffins
A new generation of muffins is replacing the jumbo variety of years past. Premium muffins in decadent and healthful varieties are arriving in smaller...
Clean labels add sales appeal
In today's competitive world, a clean label gives bakers an edge. More consumers regularly scan labels to see what ingredients products contain before...
Plant sterols conquer cholesterol
Plant sterols are shown to lower cholesterol and are easy to include in bakery products, but consumers remain unfamiliar with the term and its benefits. ...
Managing the twists and turns of fortification
Challenges abound when fortifying products, but solutions to manage the twists and turns of fortification do exist...
Probiotics invade the bakery aisle
Consumers are becoming more aware of probiotics as bakeries capitalize on this trend. But since live bacteria are sensitive to heat, bakers must use sophisticated technologies to deliver a probiotic health benefit....
Trans fat oil alternatives
Q: Why are trans fats problematic from a health standpoint? A: Research, especially from the past two decades, has equivocally established the dangers...
BECOMING gluten & allergen-free savvy
Food allergies are no joke. Ask any of the 30,000 people who visit emergency rooms every year because of an allergic reaction to food. (Food Allergy Initiative...
The food police strike again
When you read this issue's story on whole grains, by Contributing Editor Keith Seiz, you'll discover the Center for Science in the Public Interest's (CSPI)...
Crack open nuts' benefits
Consumers are going nuts for nut-filled bakery products. Functional, flavorful, healthful and visually appealing, nuts transform an ordinary baked product...
Whole grains thrive
When you're at the top in the food industry, someone invariably tries to knock you down. More often than not, that someone tends to be the Center for...
Multifunctional SOY moves mainstream
Pull a baked product off the shelf at a local supermarket and soy is likely to appear on the ingredient label. In the past 10 years, soy has gone from...
Managing hunger through satiety
Satiety can be difficult to pronounce much less understand, yet this term is likely to become part of the baking industrys jargon as more focus is placed...
