Take a look into our library of articles and opinion pieces, written by our very own experts. From covering specifics about the science of leavening agents to sharing educated opinions on the baking industry as a whole.
Raw Material Testing and its Importance
From AI software to baking powder, it holds true that the quality of an output is largely determined by the quality of the input.
Unwrapping Chocolate Cakes in the Bakery Market: An Interview with Our Senior Bakery Technologist
With it being National Chocolate Cake Day this weekend, we sat down with our Senior Bakery Technologist Steph to ask her a few chocolatey questions.
Potassium for Heart Health
At the moment reducing sodium seems to get all the attention, but increasing potassium is just as important.
The Ultimate Sodium Reduction Tool
Sweet baked goods are often forgotten in the sodium reduction debate, yet can contain significant levels of sodium.
Gluten-Free Baking with Confidence
One of the biggest challenges for people with coeliac disease is finding safe and reliable gluten-free products.
Salt Awareness Week 2023
The UK government’s new salt-reduction targets for 2024 have a significant impact on the bakery market.
National Cream Tea Day: Our Resident Cream Tea Expert Answers Your Questions
A cream tea is a sweet treat famous in Devon and Cornwall that pairs a pot of tea with scones, jam and clotted cream.
Phosphates Under the Spotlight
Well known for their versatility, phosphates are commonly used in the global food industry.
The Truth Behind Phosphate Chemical Leavening
At the American Society of Baking, Director and Founder, Dinnie Jordan blew away the thinking that has been embedded in us for over 100 years.
IFST Food Science and Nutrition Group Event: What is a “Pinch” of Salt?
Excess sodium intake is still one of the biggest single contributors to sub-standard heart health in the western world.
The History of Baking Powder
Over the years, baking powder technology has evolved with different variations such as, single-acting to double-acting and enhancing leavening efficiency.
the chemistry behind baking
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