Ingredients R&D

The Difference Is Dry

August 13, 2010
Taste success when you make the switch from messy liquid sweeteners to convenient dry sweeteners from ADM. That’s why the Overland Park, Kan.-based ingredient supplier offers a host of all-natural sweeteners, including honey, molasses, malt, raisins, fruit and nut coatings, all designed to give any product the perfect flavor, color and aroma.
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SK Food Launches Supergrains

July 27, 2010
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

June 17, 2010
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

June 1, 2010
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

June 1, 2010
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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Spring Into New Ingredients

May 21, 2010
Check out this spring’s assortment of ingredient solutions from Ocean Spray, Brolite and D.D. Williamson.
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Solvay Chemicals Ensures Food Safety

May 18, 2010
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

May 10, 2010
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)

April 30, 2010
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

April 27, 2010
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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July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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