New technology takes away potassium chloride’s bitter taste and slashes salt 33 to 50% in baked foods without sacrificing flavor or functionality.

Expert from SK Food International answers questions about whole grain formulations.

An eyewitness report from a Baking & Snack editor describes development of the wheat crop in the Central Plains.

An expert panel at IFT advises: ‘nutrient dense but energy light.’

Food insecurity affects 16 million kids, according to USDA.

Mail-order baker finds a way to improve the health of children through the KaBOOM! nonprofit builder of playgrounds.

When developing foods to improve the health of the next generation, bakers and snack food makers must provide nutrients necessary to well-being but avoid loading on the calories.

When developing foods to improve the health of the next generation, bakers and snack food makers must provide nutrients necessary to well-being but avoid loading on the calories.