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Formulations

News and feature stories from Baking & Snack

How to formulate for gluten-free, part 6
Experts from Cargill look at the practical side of gluten-free formulating.
How to get smart about salt, part 3
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.
Get ready variety syrups, part 2
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.
Gluten-free functionality
TIC Gums’ new line of products can bring back what gluten takes with it.
Frying the non-trans way, part 3
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
Naturally colorful
Technological improvements throw open the doors to baked foods with clean label colors.
Every little bit counts
With chemical leavening, formulators must strike the right balance to reduce sodium and maintain process functionality.
Fiber’s new bakery look, part 1
Cereal grains as fiber sources benefit many baked foods, says Ardent Mills expert.
Why inulin acts as fiber and sweetener
Expert from BENEO answers questions about the status of inulin as a dietary fiber and its role as a low-intensity sweetener.
Fiber for the future
Advances in fiber enable formulators to pack baked goods with fiber without impacting taste.
Record stress
With the looming implementation of FSMA regulations, bakers prepare for the mountains of paperwork that could greet them.
Salt with buzz
Flaked kosher sea salt — an ingredient familiar to label-reading consumers — offers uncommon advantages to bakers and snack food makers.
Get ready variety syrups, part 1
Tapioca and agave syrups bring interesting opportunities to baked foods, according to Ingredion expert.
Taking a new look at enzymes, part 4
Xylanases and a new protease are examined by an expert from Puratos.
Frying the non-trans way, part 2
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.
Why honey works so well in baked foods
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.
Getting together for innovation
Innovation centers that foster collaboration between bakers and their ingredient suppliers prove that one plus one can equal far more than two.
Sweet selections
Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.
Bases loaded
Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.
Taking a new look at emulsifiers, part 2
Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.
Frying the non-trans way, part 1
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
Taking a new look at enzymes, part 3
Expert from Corbion Caravan reports new applications in cakes and improved uses in bread products.
How to spare the sugar in baked foods, part 7
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
How to benefit from malt’s basic values, part 2
Expert from Malt Products considers the benefits of malt in bakery formulations.
Why people like — and dislike — whole wheat bread
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.