R&D Applications
Home sweet home
Pie is already known as comfort food, but it seems its feel-good influence extends not just to those who eat it but also to those who produce it, as sales...
Exotic flavors go mainstream
While some food manufacturers clamor to be the first to market cutting-edge flavor concepts, clever bakers are also keeping their eyes on cultural phenomena...
Smaller size, bigger rewards
January may have ushered in a new decade, but, unfortunately, it didn't bring along a new economy. While things aren't as bleak as they were one year...
Key drivers of Innovation
On behalf of Bay State Milling Co., Quincy, Mass., Baking Management and Modern Baking magazines brought together several industry leaders from key segments of the baking industry to discuss the current state of business and how bakeries and their customers can work together toward collaborative innovation...
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....
Baking Management's Influential 20
This month, Baking Management debuts its first annual Influential 20, which includes 19 individuals and one power duo, whose leadership and efforts help...
Innovation Awards: Bakery, Product and Packaging
Emerging from the many deserving nominations Baking Management received, these three innovators are recognized for their ability to create a new product, policy or process effecting a positive change for the baking industry. ...
How ERP systems improve the bottom line
More wholesale bakers are taking a page from the manufacturing industry by bringing enterprise resource planning (ERP) systems into their baking operations....
Tortilla market stabilizes
Throughout 2008, the economic impact on the tortilla market vacillated. The rising cost of raw ingredients proved challenging while more consumers making...
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....
Achieving dough stability as bakers' portfolios expand
Bakers continue to be challenged by consumer demands for more healthful products that retain the quality, flavor and texture of their old world counterparts....
Not all resistant starches are created equal
Adding healthful ingredients to bakery items is becoming more than just a passing fad. Consumers want products that taste good, but also those that provide...
Natural and organic claims bring bakery challenges
Consumers may be clamoring for organic and natural baked products, but meeting their needs isn't exactly as straightforward as it may seem. Bakers who...
Donut sales on the upswing
Consumers are feeling the economic pinch and are turning to comfort foods more than ever. Stan Frankenthaler, executive chef and director of Culinary...
Enzymes 101
Enzymes help bakers increase shelf life, enhance production tolerance, improve dough strength and reduce costs. The cost of stale returns, for example,...
