News and feature stories from Baking & Snack
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.
Plant-based protein can serve as a new alternative to eggs.
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
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.
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.
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.