CONTENTS Baking & Snack Vol. 29, No. 4 May 2007 INNOVATION FEATURES 33 Avenues of Innovation Food companies are breaking down barriers, opening new doors and blazing new trails to remain competitive on the product development front. 42 Building Relationships Equipment supplier testing centers assist bakeries in selecting the proper machines, formulating new products and training staff. 51 The Formulating Approach Ingredient companies transform R&D functions into 'innovation centers' to help customers add value to products. 59 Back to School Educational institutions around the country offer the baking and snack food industry qualified graduates and more. INNOVATI NS 66 Revamping the Shelf Continued demands for grain-based foods in better-for-you and specialty-diet profiles increase the industry's need for innovation and education. Ideas and results bring new light to the industry 80 On the Pulse At the heart of bakery operations, engineers face issues and challenges, and in each case find common ground. 101 Diet Rx: Cookies Doctors Nutrition's high-protein cookies help individuals lose weight on medically supervised diets. Cover: From bakers, equipment manufacturers, ingredient suppliers and academia: innovative ideas and solutions bring new light to the baking industry. FOOD INGREDIENT SOLUTIONS 109 Sunny Future for Flax This 'northern' crop surges south into US markets and an increasing number of food applications. 115 Delivering Nutrients Fortification 'ups the ante' on enrichment. DEPARTMENTS 10 14 28 29 136 Editorial News Front People Calendar of Events Ingredient News 121 Cracking the Shell 138 140 144 146 153 Industry Images Products & Packaging Recent Patents On the Web Advertisers' Index An understanding of the nutritional benefits of eggs is driving a renewed popularity. 129 Goodness of Grains Traditional and novelty whole grains offer an array of options to deliver innovative new products as well as much-needed nutrition to consumers worldwide. May 2007 / BAKING & SNACK / 9