Bakers can leverage the natural, clean-label appeal of honey by using it in liquid and dry forms in baked foods.

Expert from AB Mauri answers questions about sodium-reduction strategies.

Examining the options for sugars and carbohydrate syrups on the market.

Experts from Horizon Milling offer insight on choosing the right flour.

Expert from Dakota Specialty Milling answers questions about whole grain formulations.

Nexira starts with all-natural acacia gum, one of the first hydrocolloids to be used in foods, and combines it with gluten-free wheat fiber via a proprietary process to make Equacia, a balanced fiber for bakery and snack applications.

By easing import restrictions on raw and refined sugar, USDA addressed concerns about adequate supply for domestic use.

Can the body tell the difference between sucrose and HFCS? A panel at the American Society of Nutrition’s conference on experimental biology took up the issue.

Bakers can leverage the natural, clean-label appeal of honey by using it in liquid and dry forms in baked foods.

Functionality comes first, but flavor and consumer appeal can trump that choice.