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Formulations

News and feature stories from Baking & Snack

Great gluten-free expectations
Formulators must target great taste and work to build crumb structure and keep quality in the absence of gluten.

How to benefit from malts basic values part 1
Expert from Briess Malt & Ingredients considers.

Extending honey with inulin
There’s a nutritional benefit, too: extra fiber.

Hydrocolloids and the real world part 1
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

Change of course
Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.

Whats happening in bakery and snack flavors part 2
Experts from Edlong Dairy Technologies consider changes and opportunities.

Triple threat in a whole grain
Help health-conscious consumers find what they’re looking for with a value-added product.

Keep on track with FTRAC
In this special report, veterans of the baking industry discuss how ABA’s committees address food safety, nutrition labeling and other critical issues.

The brave new world of formulations
A lot has happened between Expos when it comes to formulating baked foods. Here’s a glimpse into trends present and yet to come.

Virtues and values of honey and malt
Honey and malt are ‘naturals’ for sweetening baked foods.

Whole grains for every palate
Bakers and snack producers get creative to meet consumers’ nutrition demands.

What is dry honey
Depending on the applications, bakers have options when it comes to honey’s form.

Jumping Hoops
New USDA guidelines about snacks in schools may prove too restrictive, leaving some nutritious foods out of the loop.

Different flours bake differently
Here’s what formulators need to know about flours milled from variety grains including beans and lentils.

Diastatic nondiastatic
Barley is an attractive tool for bakers when it’s used correctly.

Almonds offer snacking satisfaction
Almonds are baked products’ perfect partner with flavor, nutrition, health benefits and versatility.

Honey 101
Most likely, honey was the baker’s first sweetener, and it remains a mainstay of their ingredients.

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.