News and feature stories from Baking & Snack
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.
Gluten-free baked foods can really test a formulator’s ingenuity, but working with the right instrument helps achieve workable answers.
Nutritional benefits that give nuts their healthy halo add to the eye and taste appeal they already provide baked foods and snacks.
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.
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.
Multiple factors must be considered, says expert from ICL Food Specialties.
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.
Know your gums to know their best applications, say experts from Gum Technology.
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Isomaltulose in glazes can extend the appeal of iced donuts.
Formulators who explore protein enhancements will gain a clear advantage.