CONTENTS 9 FORMULATING/R&D 53 | Furthering Fortification Continuing demands from consumers for higher nutrient impact in baked foods presses innovation from ingredient suppliers 58 | The Vitamin D Connection Baked foods become a significant source of the 'sunshine vitamin' when using bakers yeast made naturally high in vitamin D. 60 | Ingredient News 65 Expanding pretzel operations. 53 PROCESSING/OPERATIONS Vitamin and mineral fortification continues its appeal. 65 | Perfect Pretzels Manufacturers can add pretzel equipment to cracker lines to introduce new products. 71 | Robotic Revolution Bakery automation moves to a whole new level thanks in part to robotic innovation. 75 | Taking Control Bakers use checkweighers and metal detection systems to help them ensure quality control. 80 | Products & Packaging 75 Ensuring QC and safety accurately. IN EVERY ISSUE 10 14 20 84 85 88 90 97 Editorial News Front People Calendar of Events Patents Meeting Previews On the Web Advertisers' Index December 2009 / BAKING & SNACK