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Formulations

News and feature stories from Baking & Snack

How to fortify the natural way
Fruits and vegetables not only beautify foods, they can fortify them with important nutrients.
Putting fruit through the extruder
Researchers learn that fruit and vegetable ingredients improve the nutrient quality of extruded snacks.
Speaking of ORAC
Measurements of antioxidant content don’t do well at predicting behavior in the body.
Tomatoes appeal to the fifth and sixth tastes
Tomato-based ingredients provide antioxidants that aid eye health and flavor enhancers that reduce the need for salt.
Weight control via resistant potato starch
A new resistant starch derived from potatoes can cut calories, hold down glycemic index and raise the fiber level of baked foods.
Why kale is hot, hot, hot
Can formulators take advantage of the sudden popularity of a bold-flavored, leafy green vegetable?