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Formulations

News and feature stories from Baking & Snack

Whats new among antioxidants and preservatives part 5
Expert from ICL Food Specialties discusses a new natural ingredient that protects against oxidative rancidity.
How to spare the sugar in baked foods part 2
Specialty carbohydrates derived from chicory roots and sugar beets bring more to the sugar-replacement table than sweetness alone, according to an expert from BENEO
Urban consumers underestimate salt intake
New research into consumer perception of salt intake finds worldwide uncertainty and confusion about consumption limits.
How to use variety flours part 1
Rice flours prove versatile in baked foods, especially gluten-free applications, according to experts from PGP International.
Lecithin natures way to emulsify
When Mother Nature needed a way to mix oil and water, she created lecithin.
A Sip of Satiety
Premeal snacks made with polydextrose help control appetite.
Clean-label egg replacement systems
Finding a suitable egg replacement might be easier than you think.
Grains under the Microscope
Grain breeding and its implications — plus more — await experts gathering at Albuquerque for AACCI’s annual meeting, Sept. 29 to Oct. 2.
Farm-fresh goodness
The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.
Making sure of sensory characteristics part 2
How Tate & Lyle uses sensory science to address difficult formulating challenges.
How to spare the sugar in baked foods part 1
Roquette expert explains how to use polyols to replace sugar in baked foods.
Theres a global flavor to emerging taste trends
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.
Whats new in bakery shortenings part 5
Experts from Caravan Ingredients describe a new structuring system for bakery shortenings that replaces solids previously supplied by partial hydrogenation or tropical oils.
Variety flours and the supply chain
Nonwheat flours make products attractive, but don’t forget the bigger picture.
Showing the way of dried plums
Give products a healthy boost with this surprise ingredient.
Why is nonwheat so appealing
Listen to consumers — they’ll let you know.
How to detour around sodium in leavening systems
Formulators can pick up calcium advantages with alternate leaveners.
Variety Flours
Different grains yield different flours, different performance, different products and different appeal to consumers.
Different ingredients target the same goal
Because salt adds so much savor to baked foods, it’s hard to replace, but formulators now have more alternative ingredients.
A sip of satiety
Premeal snacks made with polydextrose help control appetite.
Whats happening in bakery and snack flavors part 1
Experts from Mother Murphy’s Laboratories consider changes and opportunities.
How flavors cover cuts in sugar fat salt
Formulators can make low-sugar and trans-fat-free foods much more appealing to consumers through smart flavor choices.
How to select starch ingredients part 3
Expert from Cargill Texturizing Solutions examines options among native and modified starches.
Solving for solubility
When it comes to choosing a type of fiber, let the application dictate.
Invisible fibers for baked foods
Some soluble fiber ingredients go undetected by consumers