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Formulations

News and feature stories from Baking & Snack

South Trending North
"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.
Whole grains today and tomorrow
Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.
The untapped potential of ancient grains
Ancient grains such as barley, rye and millet still have plenty of untried uses.
Flavor, protein matters
Natural, clean-label dairy-derived flavors can contribute function as well as nutrition.
Curds, and then there's whey
Whey ingredients have many surprising uses within the baked goods industry.
Permeate's potential
Dairy product solids are making major inroads in product development.
First comes milk
Milk offers a nutrient powerhouse to humans and a myriad of other applications to bakers.
Beverages get baked
Drink-inspired flavors and ingredients make their way into cakes, cookies, and other baked goods.
Stability via emulsifier
Emulsifiers offer solutions to the PHO problem.
An ethnic twist
Regional flavors breathe new life into American classics.
Fresh from the farm
Artisan cheeses and complex fruit combinations gain popularity.
Exerting self control
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
Heating things up
Peppers add excitement to savory and sweet baked goods.
The shortening conundrum
Shortening producers seek alternatives to PHOs in response to growing health concerns.
Layers and fusions
Consumers push for bolder, more complex flavors.
Answers to the egg crisis, Part 8
Expert recommends a four-step process to replace eggs in sweet goods.
Answers to the egg crisis, Part 9
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
Corbion Caravan extends shelf life for bread
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
Leavening agents bring lift to baked goods
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.
Clean alternatives help bakers reduce sugar
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
Probiotics, prebiotics work in syngergy
Proper probiotic selection and application can ease the challenges they present to baking.
Probiotics can improve protein use
Research shows that when consumed with probiotics, protein’s inherent benefits increase.
Bay State’s sprouted grains sprout new benefits
The milling company perfects the germination process of its BeneGrain flours.
Gums keep baked goods together
Versatile hydrocolloids solve a host of problems in a variety of applications.
First commercial allulose helps bakers cut calories
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.