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Ingredient Technology
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 | SK Food Launches Supergrains
SK Food International introduces identity preserved, certified-organic
and conventional non-GMO precooked amaranth and quinoa flakes to its
extensive line of premium quality ingredients.
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 | Stop Mold, Extend Shelf Life, Improve Flavor
As part of the Care4U range of natural protective solutions, new Natamax B from Danisco gives bakers a naturally derived antimicrobial that inhibits yeast and mold and extends shelf life.
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 | A World of Good
After surviving a tough year, organic baked goods and snack producers are beginning to literally wrap their products around renewable resources to prove to their core consumers that they’re down to earth, in more ways than one.
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 | The Complete Package
Today’s fiber solutions are designed to meet an array of health and wellness attributes, all while maintaining taste, texture and functionality.
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 | Solvay Chemicals Ensures Food Safety
Solvay Chemicals’ BICAR Sodium Bicarbonate manufacturing facility in
Parachute, Colo., has achieved certification to the ISO 22000 Food
Safety Management System Standard.
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 | In Defense of HFCS
Our managing editor Marina Mayer talked with Audrae Erickson, president of the Corn Refiners Association, about the issues surrounding high-fructose corn syrup.
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 | Solving the Low Sodium Challenge (Part III)
With U.S. Dietary Guidelines up for renewal this year, reducing sodium is likely to become a hot topic for bakers and snack producers. Check out the final installment of our series on this topic.
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 | Solving the Low Sodium Challenge
With U.S. Dietary Guidelines up for renewal this year, reducing sodium is likely to become a hot topic for bakers and snack producers. Check out the second installment of our series on this topic.
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 | How to Best Reduce Sodium
With U.S. Dietary Guidelines up for renewal this year, reducing sodium
is likely to become a hot topic for bakers and snack producers. Check out the first installment of our series on this topic.
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 | ConAgra Mills Gets to the Grain
ConAgra Mills, America’s milling innovator based in Omaha, Neb., is
your go-to source with the most comprehensive selection of premium
multi-use flours and whole grains in the industry.
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 | Ingredient Know-how
Read about the latest ingredient solutions designed to reduce sodium, remove moisture and provide cleaner labels, and more in many of today’s snacks and baked goods.
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 | Feelin’ Good Foods
Forget the no-fat and no-taste approach to developing new products. Today’s consumers want the real deal when it comes to indulging on snack cakes and other sweet goods.
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 | Beyond Whole Grains
In the bread aisle, bakers are taking bolder steps to differentiate their brands from the competition’s with wholesome products that offer solutions for consumers’ health needs and lifestyles, but how far is too far?
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 | How to Make Desserts Like the Pros
Snack Food & Wholesale Bakery magazine
interviewed Harbinder Maan, manager, North America ingredient and
category marketing, for Almond Board of California (ABC), Modesto,
Calif., and talked about celebrity chefs, creating high-end desserts
and, of course, almonds.
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 | Solving Gluten-free Reformulation Challenges (Part II)
In the second installment of our gluten-free report, find out what are
the most difficult products to reformulate and how companies are
addressing such issues as limited shelf life, high ingredient costs and
the lack of some nutrient values of gluten-free products.
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 | Gluten-free’s Tricky Propositions
Many specialty bakers, snack makers and natural food producers have jumped on the gluten-free bandwagon, but has it become a trend bolstered by increased awareness of one of the nation’s most underreported diseases or is it an overblown marketing fad that could be described as the ‘son’ of the low-carb craze?
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 | Solving Gluten-free Reformulation Challenges
In the first installment on our report on gluten-free products, check
out why the market has surged and what are some of the formulation
challenges that product developers face.
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| Trimming the Fat
As consumers become more and more health conscious, bakers and snack
producers are looking to shave off a bit from their fat-filled formulas
to deliver cleaner-label products.
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 | Ingredients Fit for Life
The New Year brought along a lineup of new ingredients, including seasoning blend bases, gluten replacements, functional fibers and more.
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 | Raisin Bread Creates Intl. Media Frenzy
Representing more than 15 nationalities, the Madam Ambassadors set out
to educate Japanese housewives about their luscious treats and urge
housewives to scrap the secular “MERRY X-MAS” cake for homemade
desserts instead.
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 | A Hole New Approach
Bagel producers strive to reinvent their category’s image with bite-sized, portion-controlled and nutrient-filled products that are relevant to today’s fickle, calorie-conscious consumers.
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 | Ingredients for Health
This month’s latest ingredients encompass everything from soy fiber and whey crisps to fruit-filled, antioxidant-rich solutions.
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 | Road Less Traveled
SensoryEffects Inclusions offers flavor variety, dual texture and customization to nearly any snack and baked good.
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 | A Fruit Ingredient Sensation
Tree Top’s Fruit Sensations Muesli Crisps are new, dried apple pieces
enrobed with whole grains, dried fruit, nuts and natural flavors.
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| Bakers Just Get No Respect
Across the nation, there are any number of amazingly talented bakers,
retail shops and baking companies who produce great products but aren't
getting the respect they deserve.
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 | A Taste of the Fruit
The California Raisin Marketing Board invited 34 professionals from overseas to California to taste the fruit of the vines first-hand.
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 | Back to Basics
Today’s chocolate manufacturers are moving forward by bringing back traditional flavors and transforming them to fit more modern-day usages.
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