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Formulations

News and feature stories from Baking & Snack

FDA to study whole-grain labeling
Proposed study will test the credibility of statements about whole grain.
Flavors: A Matter of Taste
Flavor-enhancing and -masking ingredients make the difference between a satisfying baked food or snack and a complete let-down.
Inulin: Functions Meets Nutrition
Accepted as a source of soluble dietary fiber, inulin offers functional benefits in humectancy and flavor masking.
Possibilities Galore for Whole Grains
Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.
Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.
Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.
Whole grains for kids
Cargill tackles whole grain applications to meet USDA school meal requirements.
Improving digestive health, part 3
Roquette expert offers insights into formulating foods with soluble dietary fiber.
Building stability with gums, part 1
Caremoli USA provides insight into gums and hydrocolloids.
What's next for fats and oils?
Looking at the next frontier in one of the most controversial bakery ingredients.
Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.
Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.
How to collaborate for success
General Mills and Hearthside Food Solutions use an open innovation partnership to create a new bakery product.
Savory flavors in baked foods and snacks, part 2
Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.
Working with whole grains, part 2
ADM Milling provides insights into the practical matters of whole grains.
Working with whole grains, part 2
ADM Milling provides insights into the practical matters of whole grains.
A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.
A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.
Consumers target saturated fats
A new study sheds light on understanding, or lack thereof, of fatty acids.
Do a Leavening Makeover to Cut Sodium
Low- and no-sodium baking sodas and baking powders help formulators reduce the sodium content of baked foods.
Earn ‘bonus points’ for calcium and potassium
Chemical leaving alternatives improve the nutritional value of baked foods.
Innovating Gluten Freely
Gluten-free product development and marketing each come with its own challenges.
Natural Colors Improved for Bakery Use
Patented vegetable “lakes” work well to tint icings, fillings and topical coatings.
Using antioxidants to combat rancidity, part 2
Expert from Kalsec, Inc. offers advice on natural antioxidants.
Improving digestive health, part 2
MGP Ingredients expert offers insights into formulating foods with gut health benefits.