For months of high tortilla quality, you need a fine-tuned recipe

Saturated fats solved the trans fat issue. Now consumers want to get rid of the sats. Here’s what you should be talking to your margarine supplier about

Extend the shelf life of your cake, and you need a filling with a shelf life to match. Here’s how to hurdle the challenges and enjoy the opportunities

If consumers are reluctant to change their habits, you have to work with the habits they’ve got

Whole grain alternatives to wheat open doors to high-fibre bread that consumers will notice

Add a few percent fibre to the recipe, and your healthy par-baked bread will end up as tough as old boots. Enzymes offer a solution.

How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.

Keep the processing hotspots in check, and you’re on the right track for winning par-baked bread.

We test pectin versus starch in a pastry filling