Ingredients R&D

RSS

Check out this month’s ingredient launches of superfruits, cocoa replacers, corn starches, sweeteners, whey powder and more.

Check out this host of recently introduced ingredient solutions, designed to provide healthier alternatives for snacks and baked goods.

Contributing columnist and president of the Grain Foods Foundation, Judi Adams, provides a preview as to what the food industry can expect in the year ahead.

When it comes to going “green” and growing “green,” various bakery and snack manufacturers are changing the game. Here’s a peek at some of the latest sustainable ingredient developments and technologies that are designed to keep the industry thriving in the future.

Folic acid gets its time to shine, says contributing columnist GFF president Judi Adams. Find out how folic acid fortification earned a well-deserved place in a healthful diet.

Check out this assortment of new ingredient solutions sure to expand and challenge nearly anyone’s taste palate.

The Grain Foods Foundation is committed to educating consumers on the important role grain-based foods play in a healthful diet, says contributing columnist Judi Adams. However, the association is also working on a daily basis to protect the interests of the industry in the media.

This summer’s lineup of ingredients offers everything from flavor, mouthfeel and texture to bake-stable fillings and reduced-calorie applications.

With warmer weather comes a lineup of new ingredient solutions that are sure to heat up any snack or baked good. Check out this host of all-purpose shortening, active sourdough, flaxseed-based replacers, freeze-dried cheese and more.

To ensure compliant food labels, Alvarado Street Bakery performed lab analysis for each new variety of bread. Here is its case study.