Bakery

The FDA wants more data on what ECJ is, how it is made, and why it is different from regular sugar

SPECIAL FEATURE: What exactly is evaporated cane juice?

By Elaine WATSON

It’s been gracing food labels for years, but more recently, it’s also prompted a tsunami of civil litigation against firms from Chobani to Trader Joe’s. So what exactly is ‘evaporated cane juice’ (ECJ), and does the name accurately reflect what it actually...

“A lot of enzymes are GM—in fact the most productive are GM. We don’t even have legislation around natural as it stands. Whether GMOs will be part of that legislation remains to be seen, but nature doesn’t like a vacuum,

Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

By Maggie Hennessy

Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.

“Looking at the corporate approach to clean label, does it make sense to make clean label Wonder Bread? Or any other brand that’s been around for a long time that might not have a clean label type of heritage?

Insights from Baking Tech 2014

Clean label: The shopper will define it with dollars

By Maggie Hennessy

While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...

Interview with Bobo's Oat Bars founder Beryl Stafford

Bobo’s oat bars at the crux of convenience, gluten-free

By Maggie Hennessy

Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...

Starch behaves differently in wheat breads and gluten-free and so manufacturers need to watch out, warns a gluten-free cereal expert

Professor: Gluten-free baking must not forget starch

By Kacey CULLINEY

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey CULLINEY

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

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