Baking & Snack - January 2009 - 359

2008 Events

Continued from page 38
Ethnic products: Mainstreaming ethnicity, B&S,
April 1, p55; Mediterranean flavors -
salubrious and savory, B&S, July 1, p53.
Europe: Baking market trends, BSI, Feb. 2, p12.
Fair Trade: How bakers can get involved, B&S,
Oct. 1, p55.
Flatbreads: Storied breads celebrating oldestknown traditions, B&S, Aug. 1, p35.
Food safety: Global guidelines, BSI, Aug. 2, p10.
Frozen pizza: Gets a boost from more budgetconscious consumers, FBN, Nov. 25, p1.
Functional foods: Global sales to $195 billion by
2012, FBN, Dec. 23, p9.
Grain-based foods: Manufacturers made their
mark in '08 with products with a health focus,
MBN, Dec. 30, p12.
Health & wellness: Functional focus, B&S,
May 1, p57; from farm to table, this trend is
having a significant effect on the food industry,
FBN, June 24, p1; fully functional, BSI, Aug. 2,
p28; new product introductions return to basics
of better-for-you ingredient replacements, B&S,
Nov. 1, p47.
Japan: Quality not quantity, BSI, Aug. 2, p25.
Labeling: Various groups seek uniform symbols on
packaging, FBN, June 10, p37.
Middle East & Africa: Baking market trends, BSI,
Nov. 2, p12.
North & South America: Baking market trends,
BSI, Aug. 2, p12.
Nutrition bars: Manufacturers pack nutritional
punch with probiotics, DHA, MBN, Sept. 23,
p39; adding versatility, B&S, Nov. 1, p57.
Organics: Sweetener and grain options increase
as category stays strong, B&S, Nov. 1, p63;
MBN, Nov. 18, p25.
Pasta: Healthy, convenient and adverturous, FBN,
Dec. 9, p40.
School foods: Making the grade, B&S, Feb. 1, p67.
Snack cakes: Making sweets count, MBN,
Feb. 12, p26.
Snacks: Expanding processes for extruded
snacks, B&S, March 1, p53; potato chip
consumption up despite focus on healthy
foods, FBN, April 29, p23; supercharged -
energy trend moves beyond beverages into
snacks, FBN, May 13, p25.
Sustainability: Satisfying customer demands and
reducing costs drive efforts, FBN, Feb. 5,
p26; finding sustainable approaches, B&S,
April 1, p22; biotechnology key to realizing
"sustainable" agriculture, MBN, April 8, p14;
global greening, B&S, May 1, p125; BSI, May
2, p10; options take shape at FMI, FBN, May
13, p1; what it means to the baker, B&S, July
1, p45; organic ingredients speak to consumer
interests, FBN, Aug. 19, p25.
Whole grains expand in food service and
international markets, B&S, Sept. 1, p67; MBN,
Sept. 23, p1; differing views prevail on interest
in whole-grain products, FBN, Sept. 30, p29.
2009 Baking/Snack Directory & Buyers Guide

INGREDIENTS & FORMULATING
Allergens: Carving out a niche for allergen-free,
FBN, Jan. 8, p1.
Antioxidants: Scientific studies seek ways to
measure content and effectiveness, FBN,
March 18, p36.
Ascorbic acid: China air "crisis" leaves supplies
tight, prices high, MBN, July 15, p1.
Batters & breadings: Quest for crunch, MBN, Jan.
29, p23; more boldness for the buck, FBN,
Sept. 16, p39.
Bromate: Good things come to those who wait,
B&S, Nov. 1, p14.
Cheese: Adding cheese to products aligns them
with ethnic, health, convenience trends, B&S,
June 1, p57; MBN, June 17, p21; specialty
cheeses need special attention, FBN,
Aug. 5, p52.
Chocolate and cocoa: Darker, richer, brighter,
milder, B&S, Dec. 1, p79.
Coatings: When chocolate isn't the answer, B&S,
Aug. 1, p53.
Color: Growing options as suppliers work to create
new colors from fruit and vegetable extracts,
FBN, Jan. 8, p27; add eye appeal, achieve
cleaner labels, B&S, July 1, p71.
Eggs: Protein and more, B&S, March 1, p61;
MBN, March 25, p29.
Emulsifiers: Extend functional range in
combination with enzymes, B&S, April 1, p69;
MBN, April 22, p55; new ingredients focus on
fat reduction, cost savings, MBN, May 27, p44.
Encapsulated ingredients: Formulating made
easier by protecting, delaying and even
bypassing the activity of raw materials, B&S,
May 1, p81.
Enzymes: Help bakers overcome troubled times,
B&S, June 1, p69; MBN, June 17, p25.
Fats & oils: Cash in on the right blend, FBN, Feb.
5, p39; cities consider trans fat legislative
initiatives, FBN, Feb. 5, p42; better-for-you
fatty acids, B&S, Feb. 1, p83; MBN, Feb. 26,
p46; trans fat elimination, consumers confused
about nutritional needs, FBN, March 18, p41;
make it healthy - keep saturated fats in mind
when reducing trans fats in products, B&S,
May 1, p71; MBN, May 20, p23; vegetable
oil prices sour, FBN, June 24, p52; Round 2
for omega-3 launches, FBN, June 24, p81;
another look at saturated fats, FBN, Oct. 14,
p1; better blending for zero-trans shortenings,
B&S, Nov. 1, p71.
Fiber: Formulating fiber, BSI, Aug. 2, p40; ancient
fiber sources show potential in applications
of today, FBN, Aug. 5, p47; variety of health
benefits in fiber-ingredient marketplace, B&S,
Oct. 1, p79; the more the healthier, FBN,
Oct. 14, p46.
Flavors: Naturally derived, B&S, March 1, p67;
spanning the globe for winning flavor formulas,
FBN, July 22, p25.

Flax: How flax fits in with fiber, omega-3 fatty
acids and antioxidants, FBN, April 15, p33.
Flour: Functionality vs. pricing, B&S, May 1, p14.
Fortification: Vitamin D, calcium, choline and folic
acid, B&S, Aug. 1, p45; MBN, Aug. 26, p23;
research reveals the power of vitamin D, FBN,
Nov. 11, p27.
Fruits: Superfruit sensations, B&S, Sept. 1, p79.
Functional additives: Improve product quality and
shelf life of baked foods, BSI, Feb. 2, p10.
Health & wellness: Delivering nutrients at
their peak requires some ingenuity during
manufacturing of breakfast foods, B&S,
Sept. 1, p87; MBN, Sept. 23, p35; seven
ingredient approaches, B&S, Oct. 1, p69; MBN,
Oct. 21, p31.
Hydrocolloids: Oil substitutes and cost-savers,
FBN, Feb. 19, p40.
Inclusions: Natural additions, BSI, May 2, p39.
Lutein: Ingredient offers functional benefits for
eyesight, skin health, FBN, Nov. 25, p41.
New crop wheat: Kansas wheat crop has strong
qualities; some baking challenges seen, MBN,
Aug. 26, p1.
Nutraceuticals: Ingredients of tomorrow, FBN,
Dec. 9, p33.
Nuts: Go nuts with nuts, B&S, June 1, p61.
Organic foods: Sweet and certified - new
ingredients assist in developing organic
snacks, desserts, FBN, May 27, p39.
Pellets: Half products may play key roles in
nutritious convenient snacks and baked foods,
B&S, Feb. 1, p77; MBN, Feb. 26, p43.
Prebiotics & probiotics: Add benefits to bakery
foods, BSI, Nov. 2, p32.
Prebiotics: Quiet contributor, FBN, April 1, p41;
consumer awareness of digestive health
increases opportunities for adding fiber to
baked foods, B&S, July 1, p65; MBN,
July 15, p19.
Preservatives: The natural way, B&S, Dec. 1, p73;
MBN, Dec. 16, p27.
Probiotics: Technology and knowledge of strains
may keep probiotics alive and effective, FBN,
Jan. 22, p47; scientific data is a must when
making probiotic claims, FBN, March 4, p53;
dealing with the heat, B&S, Dec. 1, p65; MBN,
Dec. 16, p23.
Protein: Wheat, soy, whey and even peas offer
distinct advantages, B&S, April 1, p63; MBN,
April 22, p51.
Salt: Addressing "hidden" sodium, MBN, Jan.
29, p31; B&S, Feb. 1, p90; a wider scope
in sodium reduction, FBN, Feb. 5, p35; the
sodium challenge, B&S, March 1, p14; pace of
sodium reduction increases, FBN, April 15, p1;
MSG and potassium chloride may bring their
own challenges when replacing salt, FBN,
Dec. 9, p1.
Soy: Consumer understanding of the benefits of
soy is on the rise, FBN, Oct. 14, p39.
363



Baking & Snack - January 2009

Table of Contents for the Digital Edition of Baking & Snack - January 2009

Contents
Baking & Snack - January 2009 - 1
Baking & Snack - January 2009 - 2
Baking & Snack - January 2009 - 3
Baking & Snack - January 2009 - Contents
Baking & Snack - January 2009 - 5
Baking & Snack - January 2009 - 6
Baking & Snack - January 2009 - 7
Baking & Snack - January 2009 - 8
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