The science of slowing down hunger

A growing number of studies show consumers stay fuller for longer and eat less after a fiber and protein-enriched snack.

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Videos: Nutrition bars meet the bakery

Jan Charles Hansen and Joern Gravgaard explain why baked nutrition bars are a good opportunity, how to make them and what to add to get healthier products with a great taste and texture.

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Raising the bar on baked nutrition

The popular nutrition bar is now a good business proposition for industrial bakers.

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Think you’re high on satiety - what can you claim?

On-pack health and nutrition claims are strictly controlled in the EU. Here’s what’s possible.

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Wholemeal bread gets a kick out of protein

Wholemeal and protein are a difficult combination in industrial bread.  An unexpected solution can make it work for the weight management market.

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Sweet things are not so naughty

Biscuits and muffins may lead to fewer daily calories if they are a source of protein and fiber. We look at the recipe issues and how to overcome them.

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Other Bakery Performance editions

Bake-off | Pizza | Cake 2.0 | Industrial Bread | Flatbread | Cake | Health | Par-bake | Sustainability | Pastry