News and feature stories from Baking & Snack
Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.
New research shows how wheat protein isolate can replace eggs.
Options for moving away from sodium-bearing leavening ingredients are examined by expert from Balchem Corp.
Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
Flavor ingredients bring baked goods and snack foods to life.
Sunflower seeds plant the groundwork for a new alternative in the face of non-GMO demand.
Starches solve problems for gluten-free foods and lend their texturizing capabilities to many other bakery categories.
Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
Let your target application determine your sodium-replacement system, says expert from Corbion Caravan.
Bakers turn to two old reliables to reformulate their products and make them more on-trend.
Compounds with color and flavor options like mint or strawberry can help bakers create products they can’t with pure chocolate.
Nutritional benefits that give nuts their healthy halo add to the eye and taste appeal they already provide baked foods and snacks.
Gluten-free baked foods can really test a formulator’s ingenuity, but working with the right instrument helps achieve workable answers.
Hydrocolloids accomplish a variety of functions in gluten-free and clean-label formulations, says expert from DuPont Nutrition & Health.
A handful of nut ingredients can make all the difference to the appeal of bakery product introductions.
Wheat proteins prove their advantages in flour-based foods.
Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
Here’s why soy protein improves baked foods.
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
FARP co-directors offer a glimpse into the crystal ball of controls.
Chocolate and cocoa ingredients add indulgence and health benefits to baked goods.
The potential for PHOs to lose their GRAS status forces baking’s last holdouts to work with suppliers to find customized solutions for their shortenings challenges.