News and feature stories from Baking & Snack
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.
Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
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.
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.
Consumers seeking the latest in ancient grains can now choose organic cracked freekah.
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.
Why add starch when so much is present in the flour already?
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.