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Formulations

News and feature stories from Baking & Snack

Salt for gluten strengthening
Salt plays a major roll in baking, especially when it comes to structure.
Foodservice sandwich trends
From the bold to the fancy, sandwiches on foodservice menus are catching eyes and turning profits.
Organic, muscled-up gluten and starches
Vital wheat gluten and wheat starches, certified organic, supply the boost.
In pursuit of lifestyle nutrients
Most demographic segments can use a fortified boost of nutrients essential to optimal performance. Bakers can help.
Salt as a yeast stabilizer
Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.
Delicious and nutritious?
In an era of healthy mindsets and better-for-you options, indulgence doesn’t have to be a dirty word.
Going non-GMO, sustainable with new ingredients
As today’s world becomes more interconnected, issues of sustainable sourcing arise.
Pantry-friendly lecithin
When it comes to clean label, lecithin is hard to beat.
Nimble sweet treats
Dessert endures sweeping changes in consumers’ eating habits by being quick in adapting to change.
Emulsifier innovations
Food technologists have made great advances in replacing PHOs in emulsifiers.
Bean based nutrition
With pulse concentrates and flours, bakers and snack producers can hit all the hottest health trends.
Replacing PHOs in emulsifiers
Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
Spotlight on inclusions
Little extras go a long way to make baked foods more appealing.
Let's talk organogels
Natural waxes may open another door to replacing trans fats without increasing saturated fats.
Frozen/par-baked trends
Savvy bakers find golden opportunities by developing on-trend frozen and par-baked goods while partnering with customers in almost every conceivable channel.
Shortening 'mix tape'
Enzymatic intersterification separates fatty acid components and reassembles them.
Clean label is here to stay
Clean-eating trends among consumers demand clean-label approaches to bakery formulating.
Case in point: Dough tolerance
Formulating cleaner-label breads involves understanding of each ingredient's unique function.
Phasing out PHOs
As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.
Tree Top offers the crunch of apples
A new process gives apple pieces a very different texture.
It's not easy being clean
Be sure you include everyone — especially your miller — when going clean-label.
Egg replacers and avian flu
With a shortage of eggs last year, some bakers turned to egg extenders or replacers.
Honey: still sweet, still popular
It's mankind's first sweetener, and it continues to exert its power today.
Grains, ancient and modern
There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.
How to move away from added sugars
High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.