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Formulations

News and feature stories from Baking & Snack

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

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.

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

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

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

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

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.

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

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

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.

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.

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.

A Sip of Satiety
Premeal snacks made with polydextrose help control appetite.

Farm-fresh goodness
The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.

Lecithin natures way to emulsify
When Mother Nature needed a way to mix oil and water, she created lecithin.

Clean-label egg replacement systems
Finding a suitable egg replacement might be easier than you think.

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.

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.

Theres a global flavor to emerging taste trends
McCormick announces its 2013 flavor forecast, identifying concepts that will drive flavor innovation.

Why is nonwheat so appealing
Listen to consumers — they’ll let you know.