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Formulations

News and feature stories from Baking & Snack

Seeing red
Products containing tart cherries can offer some unexpected health benefits.
Enzymes beyond amylase
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.
Fats and oils The new breed
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
How to spare the sugar in baked foods part 4
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
How to formulate for gluten-free part 4
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
How to spare the sugar in baked foods part 3
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
How to get smart about salt part 2
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
How to formulate for gluten-free part 3
Expert from Bay State Milling considers options for making baked foods without gluten.
Working with chemical leaving part 1
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Scaling up innovation
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Working behind the scenes
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.
Double dipping
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.
Dial up dial down
Consumer and customer research cues a new tortilla formulation system.
Do good cocoa
Cocoa suppliers do their part to improve the sustainability of the ingredient.
How to formulate for gluten-free part 2
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.
Exploring salts bakery functions part 1
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.
Lighten the load
How to shed the sodium burden when leavening baked foods by chemical methods.
How to use variety flours part 2
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.
The not-so-secret weapon
As today’s consumers continue to seek health benefits in their baked foods, protein packs a healthful punch.
Tarnish forming on aluminum too
SALP may be out for bakers in Europe.
Close the fiber gap
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
Next up high-oleic high-stearic sunflower
This new oil offers lower saturated fats with greater solids content.
Fry with stability
Shortenings and oils continue to evolve to meet customer and consumer demands.
How to formulate for gluten-free part 1
Expert from Ingredient considers options for making baked foods without gluten.
Hydrocolloids and the real world part 2
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.