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Formulations

News and feature stories from Baking & Snack

Improving digestive health, part 2
MGP Ingredients expert offers insights into formulating foods with gut health benefits.
Boosting gluten-free nutrition
Starches may aid in texture while other ingredients provide nutrition
Using antioxidants to combat rancidity, part 1
Experts from Kemin Food Ingredients, Inc., offer advice on natural extracts and plant-derived antioxidants.
Savory flavors in baked foods and snacks, part 1
Expert from Bio Springer answers questions on consumers' fascination with savory flavors.
Botanical health benefits beyond nutrition
Plant extracts can also improve emotional health and cosmetic concerns.
Extracts with Benefits
When applied to grain-based baked foods, botanicals deliver health benefits to consumers and function in production.
GRAS status of botanical ingredients
Botanical ingredients must first be approved as food additives or deemed GRAS by FDA before being used in foods.
More Than a Full Plate for FTRAC
ABA’s FTRAC committee tackles a plethora of critical issues that influence how bakeries create and sell nearly all of their products.
Natural artificial vanillin, at last
Fermentation of ferulic acid from rice bran yields a natural version of artificial vanillin.
Not-so-simple definitions
You’ve got to know your probiotics from your prebiotics ... and your synbiotics.
Real-life bakery experience
Orlando Baking and Cedar’s Mediterranean Foods both roll out grain-based foods containing probiotics.
Vanillin Upgraded
Changes in processing make the world’s most widely used flavor even more food-friendly.
Working with gums and hydrocolloids, part 1
Expert from Gum Technology Corp. provides insight into water managers.
Working with Probiotics
Bakery products make good carriers for probiotics — the better-for-you bacteria — when bakers balance formula and process correctly and carefully.
Improving digestive health, part 1
Cargill expert offers insights into formulating foods with gut health benefits.
Working with whole grains, part 1
ConAgra Foods provides insights into the practical matters of whole grains.
Bacon flavor fascination
Bacon adds depth and surprise to sweet and salty flavor combinations.
Corn Flour Color Schemes
Colored corn flours pack antioxidant benefits into formulations for snacks and baked foods.
Corn Flour Color Schemes
Colored corn flours pack antioxidant benefits into formulations for snacks and baked foods.
Functional Ingredients Coming Clean
A leading producer of bakery additives takes a new approach to functional ingredients that cleans up bakers’ labels and saves them money, too.
Gluten-free with corn
New line of corn ingredients enables gluten-free baked foods.
Gluten-free with corn
New line of corn ingredients enables gluten-free baked foods.
Savoring the Possibilities
Although sweet flavors dominate bakery usage, the savory dimension can change product development dynamics … dramatically.
Savoring the Possibilities
Although sweet flavors dominate bakery usage, the savory dimension can change product development dynamics … dramatically.
Complementary Salts
New form of sea salt contributes magnesium and potassium while retaining the bakery functionality of sodium chloride.