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Formulations

News and feature stories from Baking & Snack

Working with proteins, part 3
Wheat proteins prove their advantages in flour-based foods.
How to balance chemical leavening, part 3
Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.
Get ready variety syrups, part 3
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
Working with proteins, part 2
Here’s why soy protein improves baked foods.
Exploring gums and hydrocolloids, part 2
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
Answering demand
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.
Icing on the cake
Chocolate and cocoa ingredients add indulgence and health benefits to baked goods.
Making products PHO-free
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.
From prediction to prevention
FARP co-directors offer a glimpse into the crystal ball of controls.
How to balance chemical leavening, part 2
Multiple factors must be considered, says expert from ICL Food Specialties.
Working with proteins, part 1
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.
Exploring gums and hydrocolloids, part 1
Know your gums to know their best applications, say experts from Gum Technology.
Put protein in its place
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
How to balance chemical leavening, part 1
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
Energy crisis
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Quality of shelf life
Isomaltulose in glazes can extend the appeal of iced donuts.
Staying ahead of the protein game
Formulators who explore protein enhancements will gain a clear advantage.
Frying the non-trans way, part 3
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Fiber’s new bakery look, part 2
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.
Taking a new look at enzymes, part 5
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.
Not-so-secret ingredients
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.
Rye revival
Rye provides bakers positive health benefits and ancient grain appeal.
Setting the stage
Premixes help simplify the nutrient-addition process.
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.