Health & Wellness

“Consumers are good at saying what they like, not why,” said Elizabeth Uriyo, vice president of R&D at Horizon Milling, during a press conference at IBIE 2013.

Horizon Milling study: What drives consumer liking of whole wheat bread?

By Maggie Hennessy

Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…

Reb-D has a “better sugar character and more desirable taste” than Reb-A in many beverage applications, but is difficult to use because of its low solubility in water at room temperature, says PepsiCo. Picture: Cargill

Stevia innovation: PepsiCo tackles Reb-D solubility challenge

By Elaine WATSON

A patent application filed by PepsiCo describes methods of enhancing the solubility of steviol glycoside Reb-D such that it can be used in higher amounts in beverages and beverage concentrates, overcoming a key formulation challenge.

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