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Formulations

News and feature stories from Baking & Snack

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.
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.