CONTENTS 9 49 Differentiating in a sea of brown bags FORMULATING/R&D 65 | Can Whole Grains and Fiber Work Together? Yes, but the formulator must pick the right fiber ingredients and the marketer the right benefits offered. 72 | Changing Ways Bringing concepts from the culinary arts into bakery R&D can boost innovation for food product development. 78 | Sans Sodium What alternatives to salt can bakers use to cut sodium levels even more? 82 | Ingredient News 60 Breakfast all day: feeding the hunger PROCESSING/OPERATIONS 85 | Snack Attack Despite recession, salty snack sales soar, and new equipment systems can help manufacturers expand their product lineups or produce snacks more efficiently. 94 | Layers of Dough New technologies in sheeting and laminating help processors expand product lineups. 99 | HACCP in the Next Decade Food safety program continues to evolve as it reaches a milestone, but today ISO 22000 is becoming the standard. 104 | Environmentally Tied With the push for environmental consciousness, Pan-O-Gold expands its mandate for reducing its ecological impact. 106 | Products & Packaging IN EVERY ISSUE 14 22 110 111 121 News Front People Calendar of Events Patents Advertisers' Index 72 Matchmaking: right ingredients, better benefits February 2010 / BAKING & SNACK