There’s nothing like a fresh-baked cookie: crisp on the edges and chewy in the center. And science can explain why.

The American Chemical Society meeting in Honolulu is hearing papers that answer such key questions as why cookies crunch and bread doesn`t. When starch in bread is heated, ...

WESTCHESTER, ILL. — Ingredion Inc. is expanding its range of potato-based solutions with the launch of Ultra-Tex 1311 modified potato starch. The waxy, instant starch may be used in a variety of ...