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Formulations

News and feature stories from Baking & Snack

Improving digestive health part 7
Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.
Delivering probiotics part 3
Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.
Oils pose no allergy risks
New science looks at the allergen potentials posed by refined vegetable oils.
Molecular structure of new fat makes a difference
Here’s a bakery shortening that really cuts the calories.
What is a bakery shortening
Because they are compound products, shortenings can offer many different features.
How to pick the right bakery shortening
It’s a matter of matching nutrition and functionality.
Bright shiny things
Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.
Enzymes help bakers bake faster and better
Uses for enzymes in baked foods continue to grow because they simplify the baker’s job.
Different enzymes do different jobs
Enzyme classifications define their roles in baked foods.
Whats new in bakery shortenings part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
Whats new in bakery shortenings part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
How to select starch ingredients part 2
Expert from Roquette America offers insight into the functional advantages of starches.
Ways to cut sodium part 4
Expert from Sensient Flavors LLC offers insight on sodium reduction formulations.
Whats new among antioxidants and preservatives
Natural-source ingredients help keep baked foods fresh.
Specialty carbohydrates build texture too
Explore the possibilities that starches and fiber bring to texture modification.
Why texture is so important
You’ve got to get it right if you want consumers to come back and buy your product time and again.
Salt-reducing Salt
Prepared as hollow microspheres, salt cuts sodium content of baked foods and snacks.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.
Give mold a zap
Microwave sterilization of bread attracts new attention.
How to differentiate with inclusions part 3
Expert from Clasen Quality Coatings offers advice on using inclusions for bakery and snack food applications.
How to select starch ingredients
Expert from Ingredion shares insights on starches.
How to select starch ingredients
Expert from Ingredion shares insights on starches.
How ingredient tools cut sodium
Expert from Morton Salt offers insights on sodium reduction.
Radical anitioxidants
Expert from DuPont Nutrition & Health shares insights on antioxidants.