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Formulations

News and feature stories from Baking & Snack

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?
Prepare for a whole grain future, part 2
Experts from Bay State Milling answer questions about whole grain formulations.
Prepare for a whole grain future, part 1
Expert from Cargill answers questions about whole grain formulations.
Savory flavors in baked foods and snacks, part 3
Expert from QualiTech answers questions on consumers' fascination with savory flavors.
Lowering sodium with leaveners, part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.
Lowering sodium with leaveners, part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.
Tech showcase: Whole grains … and more
Surveying the market for whole grains and fiber-enhancing ingredients.
Discovering new flavors
Consumers' sense of adventure opens up new possibilities for flavors in baked foods.