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Baked Goods
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AarhusKarlshamn USA Inc.
The Fact of the Matter, The Facts are in the Nutrition Panel (2008)
Sustainability and Palm (2009)
ADM
Formulating with Wheat Proteins (2007)
Dietary Fiber In Bakery Applications
Advanced Software Designs
New Product Development Software for the Baking Industry (2008)
American Egg Board/Auburn University
Egg Functionality in Baked Goods
The Animal Law Office
Hitting a New Market: Delicious Vegan Baked Goods (2007)
ASOYIA Inc.
Ultra Low Lin Specialty Trait Soy Oil for Bakery Applications (2009)
The Lowest Linolenic Specialty Soy Oil! How Specialty Trait Soybean Oils Add More Value to Your Product Quality (2009)
Aqualon Division, Hercules Inc.
Gluten-free Strategies (2008)
Archer Daniels Midland Company
Wheat Protein Isolates in Bakery and Snack Applications (2006)
BENEO-Orafti Inc.
Connecting Nutrition and Health with Prebiotic Fibers : Developing Formulations for Today's Health Conscious Consumer (2009)
Briess Malt and Ingredients
Formulating Specialty Breads with Malt Ingredients
What Malted Barley Ingredients Can do For Pizza Crusts
California Raisin Marketing Board
Creating Cravability - How to Unlock an Ancient Ingredients Power (2009)
Colloides Naturels, Inc.
Exploring Natural Ways to Make Your Baked Products Tastier and Healthier (2008)
Acacia Gum in Bakery Products: Multi-Functional Benefits!
Comax Flavors
Flavoring Bakery Products (2007)
Corn Products International Inc.
Gluten-Free Products Made Better Using Modified Tapioca Starch (2008)
D.D. Williamson
Research on Heat and Light Stability of Naturally Derived Coloring for Beverages (2009)
Danisco USA
Improving No-Trans Bakery and Snack Products
David Michael and Co. Inc.
Cookies Around the World (2008)
Degussa Food Ingredients
Effect of Dough Conditioner Systems Vs. Flour Quality in Baked Goods
Diehl Food Ingredients (A PCI Food Ingredients Division)
Designing Healthful Spray Dried Emulsified Powdered Systems (2007)
Dow AgroSciences
Beyond Trans Fat: Reducing Saturated Fat in Commercial Foods (2009)
DSM Food Specialties USA Inc.
Yeast Extracts - Multifunctional Tools for Meats and Marinades (2009)
Edlong
Utilizing Dairy Flavors in Baked Applications (2006)
Enzyme Development Corporation
Proteases In the Baking Industry
Flax Canada 2015
Flax - Health Benefits (2007)
GTC Nutrition
Maintaining Healthy Weight with Bakery Products
Galactooligosaccharides, Novel Oligosaccharides for Immune Heath Support (2009)
Herbstreith & Fox
Fruit Fibers: Nutrition and Functionality (2009)
Pectin 101 (2009)
ICL Performance Products LP
Low Sodium Leavening Alternatives (2008)
Innophos, Inc.
A New Slow Acting Calcium Based Leavening Acid.
Ingredient Solutions to Reduce Sodium Levels in Baked Goods (2006)
The Benefits of Calcium-based Leavening Agents to Reduce Sodium Levels in Baked Goods (2008)
International Fiber Corp.
Functional Fibers for Grain Products (2007)
J. Rettenmaier USA LP
Application of Insoluble, Refined Fibers in Weight Management Products (2007)
Land O' Lakes
Deproteinized Whey
Loders Croklaan
Use of Palm Oil in Baking and Food Service (2007)
National Starch Food Innovation
Delivering Healthy Benefits of Omega-3 Without Sacrificing Taste

Prebiotic, High-Fiber White Bread with Natural Resistant Starch and Soluble Fiber for Digestive Health

Ocean Nutrition Canada Limited
Formulation of Omega-3 Powder into Confection Applications
Omega Protein/OmegaPure
Long Chain Omega-3 Fish Oils & Baking
Ocean to Plate: The “Nuts and Bolts” of Formulating with Long Chain Omega-3s EPA & DHA (2007)
Palsgaard Incorporated
Nutritious Smoothie Cakes (2008)
Reformulate Industrial Cake Recipes Using an Instant Cake Emulsifier in Powder Form (2008)
Penford Food Ingredients
Effectiviness of Starches in Gluten Free Applications (2009)
Pharmachem Laboratories
Development of Baked Goods with a New Proprietary Fractionated White Bean Extract to Reduce Carbohydrate Absorption (2006)
Pizzeys Milling USA
Naturally Stabilized Omega 3 Flax System - Ingredients for Healthier Foods And Stronger Health Claims (2007)
ROXLOR International
Formulating Low Carb and Low Glycemic Products
SensoryEffects (A PCI Food Ingredients Business)
Replacing or Enhancing Fruits, Nuts, or Chocolate with Lipid Based Delivery Systems (2007)
SPI Polyols Inc.
Understanding Polyols in Bakery Applications: Issues and Opportunities (2006)
SunOpta Ingredients Group
Functional Insoluble Fibers in Foods for a Healthy Lifestyle (2006)
Nutritional and Functional Benefits of Soy Fiber in Various Food Systems (2007)
Formulating Functional Oat Fiber in Cookies, Crackers, and Snacks (2008)
TIC Gums
Novel Replacement for Gum Arabic in Coatings (2009)
Tree Top Inc.
Fruit Solutions: Formulating with Fruit Ingredients (2009)
Ventura Foods
Lowering Saturated Fat without Compromising Functionality (2006)
How to Reduce Saturates in No Trans Fats and Oils (2007)

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