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Formulations

News and feature stories from Baking & Snack

Keep on track with FTRAC
In this special report, veterans of the baking industry discuss how ABA’s committees address food safety, nutrition labeling and other critical issues.
The brave new world of formulations
A lot has happened between Expos when it comes to formulating baked foods. Here’s a glimpse into trends present and yet to come.
Virtues and values of honey and malt
Honey and malt are ‘naturals’ for sweetening baked foods.
Whole grains for every palate
Bakers and snack producers get creative to meet consumers’ nutrition demands.
What is dry honey
Depending on the applications, bakers have options when it comes to honey’s form.
Jumping Hoops
New USDA guidelines about snacks in schools may prove too restrictive, leaving some nutritious foods out of the loop.
Different flours bake differently
Here’s what formulators need to know about flours milled from variety grains including beans and lentils.
Diastatic nondiastatic
Barley is an attractive tool for bakers when it’s used correctly.
Almonds offer snacking satisfaction
Almonds are baked products’ perfect partner with flavor, nutrition, health benefits and versatility.
Honey 101
Most likely, honey was the baker’s first sweetener, and it remains a mainstay of their ingredients.
Whats new among antioxidants and preservatives part 5
Expert from ICL Food Specialties discusses a new natural ingredient that protects against oxidative rancidity.
How to spare the sugar in baked foods part 2
Specialty carbohydrates derived from chicory roots and sugar beets bring more to the sugar-replacement table than sweetness alone, according to an expert from BENEO
Urban consumers underestimate salt intake
New research into consumer perception of salt intake finds worldwide uncertainty and confusion about consumption limits.
How to use variety flours part 1
Rice flours prove versatile in baked foods, especially gluten-free applications, according to experts from PGP International.
Lecithin natures way to emulsify
When Mother Nature needed a way to mix oil and water, she created lecithin.
A Sip of Satiety
Premeal snacks made with polydextrose help control appetite.
Clean-label egg replacement systems
Finding a suitable egg replacement might be easier than you think.
Grains under the Microscope
Grain breeding and its implications — plus more — await experts gathering at Albuquerque for AACCI’s annual meeting, Sept. 29 to Oct. 2.
Farm-fresh goodness
The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.
Making sure of sensory characteristics part 2
How Tate & Lyle uses sensory science to address difficult formulating challenges.
How to spare the sugar in baked foods part 1
Roquette expert explains how to use polyols to replace sugar in baked foods.
Theres a global flavor to emerging taste trends
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.
Whats new in bakery shortenings part 5
Experts from Caravan Ingredients describe a new structuring system for bakery shortenings that replaces solids previously supplied by partial hydrogenation or tropical oils.
Variety flours and the supply chain
Nonwheat flours make products attractive, but don’t forget the bigger picture.
Showing the way of dried plums
Give products a healthy boost with this surprise ingredient.