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Formulations

News and feature stories from Baking & Snack

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.
Consumers target saturated fats
A new study sheds light on understanding, or lack thereof, of fatty acids.
Do a Leavening Makeover to Cut Sodium
Low- and no-sodium baking sodas and baking powders help formulators reduce the sodium content of baked foods.
Earn ‘bonus points’ for calcium and potassium
Chemical leaving alternatives improve the nutritional value of baked foods.
Innovating Gluten Freely
Gluten-free product development and marketing each come with its own challenges.
Natural Colors Improved for Bakery Use
Patented vegetable “lakes” work well to tint icings, fillings and topical coatings.
Using antioxidants to combat rancidity, part 2
Expert from Kalsec, Inc. offers advice on natural antioxidants.
Improving digestive health, part 2
MGP Ingredients expert offers insights into formulating foods with gut health benefits.
Boosting gluten-free nutrition
Starches may aid in texture while other ingredients provide nutrition
Using antioxidants to combat rancidity, part 1
Experts from Kemin Food Ingredients, Inc., offer advice on natural extracts and plant-derived antioxidants.
Savory flavors in baked foods and snacks, part 1
Expert from Bio Springer answers questions on consumers' fascination with savory flavors.
Botanical health benefits beyond nutrition
Plant extracts can also improve emotional health and cosmetic concerns.
Extracts with Benefits
When applied to grain-based baked foods, botanicals deliver health benefits to consumers and function in production.
GRAS status of botanical ingredients
Botanical ingredients must first be approved as food additives or deemed GRAS by FDA before being used in foods.
More Than a Full Plate for FTRAC
ABA’s FTRAC committee tackles a plethora of critical issues that influence how bakeries create and sell nearly all of their products.
Natural artificial vanillin, at last
Fermentation of ferulic acid from rice bran yields a natural version of artificial vanillin.
Not-so-simple definitions
You’ve got to know your probiotics from your prebiotics ... and your synbiotics.
Real-life bakery experience
Orlando Baking and Cedar’s Mediterranean Foods both roll out grain-based foods containing probiotics.
Vanillin Upgraded
Changes in processing make the world’s most widely used flavor even more food-friendly.
Working with gums and hydrocolloids, part 1
Expert from Gum Technology Corp. provides insight into water managers.
Working with Probiotics
Bakery products make good carriers for probiotics — the better-for-you bacteria — when bakers balance formula and process correctly and carefully.