While typically used for its fiber, inulin offers a sweetness characteristic.

Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.

When it comes to alternative sweeteners, honey delivers.

Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.

Leading scientist explains threshold limits, emerging regulations and testing methods.

Joanne Slavin briefs cereal chemists about possible changes in 2015 guidelines.

American Egg Board reports egg ingredients continue to have a positive presence.

BEMA’s pavilion at leading bakery expo in Moscow helps members open doors to international business.

Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.

Galaxy Desserts and Brioche Pasquier figure Americans are ready for authentic brioche and plan to build on the US company’s base of frozen croissants and upscale desserts.