Roquette expert explains how to use polyols to replace sugar in baked foods.

Sets premeeting session to focus on current grain and oilseed breeding technologies.

Experts from Caravan Ingredients describe a new structuring system for bakery shortenings that replaces solids previously supplied by partial hydrogenation or tropical oils.

Premeal snacks made with polydextrose help control appetite.

Listen to consumers — they’ll let you know.

Nonwheat flours make products attractive, but don’t forget the bigger picture.

Different grains yield different flours, different performance, different products and different appeal to consumers.

Experts from Mother Murphy’s Laboratories consider changes and opportunities.