Bakery

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Americans like to have it at least once a week - and in many different ways.

National Starch Food Innovation announces the publication of a new white paper, “Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences,”

An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.

While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.

The National Coffee Association (NCA) has found young adults are increasingly turning to coffee. NCA’s 2011 National Coffee Drinking Trends (NCDT) data indicate coffee consumption among those 18-29 has rebounded to levels last seen in 2008-2009.

Bio Springer is announcing moderate price increases of approximately 3-5% for all new contracts.

New research from Serbia has raised hopes on the antioxidant benefits and shelflife extension properties of a sugar beet fiber derived ingredient when added to biscuits.

A Georgia food company announced a $34.4 million cash deal to acquire Tasty Baking Co., the iconic maker of Tastykakes and other packaged sweets that earlier this year was forced by financial difficulties to explore a merger or sale.

Bakery goods are indulgent, yet they can be formulated to have less fat and calories to appeal to today’s more health-conscious consumers.

Stories including Dipping In, ... For Ice Cream, Slim Chance, Crafty Cookies and more!