Healthy Baking
New advances in baking with probiotics
Probiotics are microorganisms that, when consumed in sufficient quantities, confer beneficial effects. When humans ingest probiotics, the microbes make...
Ask the expert | K.C. Hayes, DVM, Ph.D.
Baking Management: How can the baking industry alleviate consumers' concerns about saturated fats? K.C. Hayes: The knowledgeable baker can help consumers...
Consumer Spotlight: Here today, here tomorrow
Today's trends may still be around tomorrow, according to the 2010 Consumer Survey Report by the National Grocers Association. Nearly 2,500 consumers...
The rise of gluten-free
Bakers looking to improve their bottom line may consider adding new products that address dietary concerns. While some bakery categories, such as low...
Sweeteners become glycemic index-friendly
Growing awareness of syndrome X, the medical precursor to type II diabetes affecting one in five people, has consumers becoming more cognizant of glycemic index...
Cheesecake slims down
Whether watching dollars, monitoring health or just wanting cheesecake as a snack instead of a dessert, the movement toward small sizes, individual portions and “mini” bites are hot trends....
Healthy Baking Seminar East highlights wellness trends
Healthy Baking Seminar East, presented by Baking Management and Modern Baking, was held in Boston on Sept. 23, in conjunction with Natural Products Expo...
Consumer demand drives fiber fortification in bakery products
Consumers are getting the message that healthful eating is the way to go. In fact, 68 percent of Americans are reportedly taking steps to improve their...
Health dominates muffin market
Muffins are staples for breakfast, coffee breaks and snacks any time of the day. Consumers look for both traditional favorites as well as new flavors....
Making a meal out of healthy snacks
Though it fits the description, Ivan Nikolov, founder and owner of Viitals Specialty Bakery, Tampa, Fla., doesn't like to call his line of ultra-healthy...
A systems approach works best for calorie reduction
Obesity is clearly becoming more prevalent in the United States....
Bakers' Confidence in nuts restored
Bakers are reexamining how they use nuts because of two product recalls, one involving Salmonella typhimurium in peanut butter and peanut paste, and another...
The rise of whole grains
The demand for whole grains continues to climb. Consumers have discovered the health benefits of whole grains, from whole wheat to ancient varieties....
Reduced sodium trend continues
Consumer awareness, plus a push from public health organizations and consumer advocacy groups, suggest that the low-sodium change is gaining steam, reports...
Saturated Fats as Trans-Fat Replacements
Removing trans fats from baked products requires determining what alternatives are optimal for taste, texture, shelf life and health. In some cases, a liquid fat will work...
