There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Bay State Milling adds gluten-free blend and mix capabilities at its Bolingbrook, IL, facility.

Did you miss the new products, ingredients and equipment posted on Snackandbakery.com this week? If so, check them out now.

Ingredion Inc. has launched NOVATION PRIMA 340 and 350 functional native starches for extended cold shelf life stability with a clean label.

Healthy Food Ingredients (HFI) is answering growing demand for healthy, natural oils with its line of expeller-pressed non-GMO and organic oils.

Ganeden invites all scientists, entrepreneurs and inventors with a brand-new probiotic food or beverage product concept to submit their idea to the company by May 6.

When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium.

CSM Bakery Solution will be making improvements at several U.S. and U.K. facilities and ceasing operations at several others.