Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.

Cargill marketing vice-president highlights consumer trends and what they mean to bakers.

Xylanases and a new protease are examined by an expert from Puratos.

Two Cargill researchers write guidebook on gluten-free product development; published by AACCI.

Quality baking results depend on how oven belts withstand thermal and mechanical stress.

Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.

Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.

Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.

Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.

Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.