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Formulations

News and feature stories from Baking & Snack

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.
FDA to study whole-grain labeling
Proposed study will test the credibility of statements about whole grain.
Flavors: A Matter of Taste
Flavor-enhancing and -masking ingredients make the difference between a satisfying baked food or snack and a complete let-down.
Inulin: Functions Meets Nutrition
Accepted as a source of soluble dietary fiber, inulin offers functional benefits in humectancy and flavor masking.
Possibilities Galore for Whole Grains
Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.
Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.
Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.
Whole grains for kids
Cargill tackles whole grain applications to meet USDA school meal requirements.
Improving digestive health, part 3
Roquette expert offers insights into formulating foods with soluble dietary fiber.
Building stability with gums, part 1
Caremoli USA provides insight into gums and hydrocolloids.
What's next for fats and oils?
Looking at the next frontier in one of the most controversial bakery ingredients.
Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.
Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.
How to collaborate for success
General Mills and Hearthside Food Solutions use an open innovation partnership to create a new bakery product.
Savory flavors in baked foods and snacks, part 2
Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.
Working with whole grains, part 2
ADM Milling provides insights into the practical matters of whole grains.
Working with whole grains, part 2
ADM Milling provides insights into the practical matters of whole grains.
A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.
A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.