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Home » Topics » Products » Bakery

Bakery
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R&D: Allowing Health Claims with Leavening -- February 2009

Sharon Book
February 1, 2009
No Comments
Consumers are seeking healthier foods in response to current medical and dietary guidelines. Baked products like biscuits, cakes, muffins, brownies and corn bread are all made with chemical leavening agents.
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Hitting the Shelves: Going Global -- February 2009

February 1, 2009
No Comments
The U.K.’s big house retailer, ASDA, contributed to other food manufacturers’ efforts for creating cake mixes that reduce preparation time by launching its own shake and bake cake mix. Called
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Article: Dairy Solutions to Application Challenges -- October 2008

Sharon Gerdes
October 1, 2008
No Comments
Formulation goals, from boosting protein in nutritional beverages to the creation of trendy ethnic foods with savory cheeses, can be achieved through the use of whey, milk and cheese ingredients.

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Article: Health vs. Indulgence in Cakes -- May 2008

Kristin Rose
May 1, 2008
No Comments
Unequivocally, the nutritional value of cakes is not beneficial; however, manufacturers increase the health value to meet demands while continuing to cater to the other end of the spectrum--indulgence.
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R&D: A Day Off: Use Origin-based Sourdoughs -- May 2008

Kerry-hughes
Kerry Hughes
May 1, 2008
No Comments
Despite the past low-carb craze, there remain few things that are as satisfying to the senses as freshly baked bread.
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Article: Ingredient Knowledge Crucial to Fine Formulations -- May 2008

May 1, 2008
No Comments
Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.
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Article: Menu Insights -- April 2008

April 1, 2008
No Comments
A love of shellfish causes ìmussel maniaî around the country; traditional classics shake up the cocktail menu.
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Article: 2008 New Products Annual: Baked Goods: A Natural Shift -- March 2008

Alexander Polatsky
March 1, 2008
No Comments
Natural and ìfree-fromî claims are growing in baked goods, while ìsuperfoodsî are hot. Environmental products and packaging are also influencing the market.
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Dessert in a Minute

February 28, 2008
No Comments
Portion control has continued to be a growing trend for food and beverage products; the most recent illustration is by General Mills under its Betty Crocker Warm Delights Minis brand.
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Rising to the Occasion

July 1, 2005
No Comments
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
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