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Formulations

News and feature stories from Baking & Snack

Committing to New Product Research
Ingredient suppliers invest in R&D centers to collaborate with baking and snack companies.
Equipment and ingredient companies innovate together
Reading Bakery Systems works with ingredient companies to develop new products for customers.
Growing beyond a flour mill
Bay State Milling's new innovation center takes the company from miller to supplier.
Honey boosts the image of baked foods
Bakers can leverage the natural, clean-label appeal of honey by using it in liquid and dry forms in baked foods.
How to evaluate nutritive sweeteners for bakery and snack uses
Functionality comes first, but flavor and consumer appeal can trump that choice.
Science panel debates sugar at experimental biology meeting
Can the body tell the difference between sucrose and HFCS? A panel at the American Society of Nutrition’s conference on experimental biology took up the issue.
Separating sweetener fact from fiction
Functionality, cost considerations and consumer demands all influence bakers' and snack manufacturers' sweetener selection.
Soluble, Insoluble Fiber Blended to Balance
Nexira starts with all-natural acacia gum, one of the first hydrocolloids to be used in foods, and combines it with gluten-free wheat fiber via a proprietary process to make Equacia, a balanced fiber for bakery and snack applications.
USDA acts to relieve a potential shortfall in sugar
By easing import restrictions on raw and refined sugar, USDA addressed concerns about adequate supply for domestic use.
Delivering probiotics, part 1
Expert from Barry Callebaut offers insight into chocolate as a vehicle for probiotics.
Lowering sodium with leaveners, part 2
Experts from Clabber Girl provide insight on cutting sodium while retaining product quality.
Lowering sodium with leaveners, part 2
Experts from Clabber Girl provide insight on cutting sodium while retaining product quality.
How to get the flour you need, part 1
Experts from ConAgra Mills offer insight on choosing the right flour.
Improving digestive health, part 5
Corn Products International/National Starch Food Innovation expert continues discussion about the science behind dietary fiber.
Improving digestive health, part 4
Corn Products International/National Starch Food Innovation expert offers insights into the science behind dietary fiber.
Aide your sustainability quotient with your flour choice
Introduction of sustainably farmed flour helps bakers appeal to the environmentally-aware consumer.
Flour: More than just the baker’s main ingredient
Adjusted for crop year transitions and tagged for traceability, flour travels an interesting road before it’s mixed into dough.
Heat-treated flour raises the bar
Millers now offer flour treated to eliminate pathogens. These treatment and deliver systems safeguard refrigerated and frozen dough products.
How to cut sodium out of bakery formulas
Lowering reliance on salt and other sodium-bearing ingredients need not alter the pleasures of eating bread and baked foods.
How to see the new crop firsthand
You, too, can see the new crop up close and personal, right in the fields where it grows.
Learn from previous salt reduction research
When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.
Learn from previous salt reduction research
When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.
New solution offers whole grain without the grit
Perfect Grain from Watson enables whole grains to be organoleptically invisible and increases bakers' flexibility.
Sodium: How low to go
Gradually cutting salt will make it easier for consumers to adjust their flavor expectations for lower-sodium foods.
Sodium reduction in bread advances in Europe
Although FDA has yet to announce its sodium reduction plans, European food regulators have. Bakers are meeting their target levels, but what awaits them?