Leavening

Leavening agents generate carbon dioxide gas so that, upon cooking, doughs and batters will have air pockets that, upon heating, will yield a fluffy texture. This topic discusses the use of biological (i.e., yeast, bacteria), chemical (i.e., mixtures of acids and bases, such as baking powder, baking soda, cream of tartar, phosphates) and other leavening agents such as steam.

Chinese Pork Buns

Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More
May 23, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Creating Clean Labels for Bakery

Clean-label solutions for baked goods. ...More
December 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber
Formulating With Gluten-Free Flour

To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
October 3, 2011
Posted in Articles, Bakery / Cereal
Seafood: Swimming in the Seas of Change

Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
August 30, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup
Stealth Mission: Lowering Sodium in Baked Goods

Manufacturers have come through with reductions in notoriously high-sodium categories like meats, soups, sauces and snacks. Bakery, meanwhile, hasn’t exercised the same low-sodium passions, largely because sodium and the ingredients that deliver it are critical to ...More
April 27, 2011
Posted in Articles, Bakery / Cereal, Colors
Spotlight on New Ingredients, November 2010

A roundup of new ingredients, as featured in the November issue of Food Product Design. ...More
October 29, 2010
Posted in News, Bakery / Cereal, Colors, Fiber, Flavor
Spotlight on New Ingredients—October 2010

A spotlight on new ingredients, as seen in the October issue of Food Product Design. ...More
September 20, 2010
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Spotlight on New Ingredients—September

A roundup of new ingredients, as featured in the September issue of Food Product Design. ...More
August 16, 2010
Posted in Articles, Colors, Fiber, Flavor
Spotlight on New Ingredients, August 2010

The American Egg Board reminds manufacturers that eggs naturally help foam, leaven, bind, thicken, coat, color, emulsify, control crystallization and add moisture to food formulas, helping keep ingredient statements short and clean.Visit aeb.org The American Palm Oil ...More
July 21, 2010
Posted in News, Bakery / Cereal, Colors, Dressing / Marinades, Fiber, Flavor
L-Cysteine Works on Wheat Starch

L-cysteine is an amino acid reducing agent often used as gluten-relaxing dough conditioner in bakery production. But a recent study indicates it might also affect the wheat’s starch molecules. ...More
July 9, 2010
Posted in News, Bakery / Cereal