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Formulations

News and feature stories from Baking & Snack

Going for the grain
Seeds and grains give whole-grain foods a finishing touch.
Natural Color: Crimson Red Corn
Flour milled from crimson-colored corn contributes natural color to snacks, tortilla chips and breakfast cereals.
Particulates protect and support
Inclusions can solve formulation problems and provide functional benefits.
Particulates protect and support
Inclusions can solve formulation problems and provide functional benefits.
Taking it to the shelves
New campaign in England promotes "real bread."
Toppings: For the Eyes First
Colorful and glittering, specialty toppings and inclusions add excitement to bakery and snack foods.
Toppings: For the Eyes First
Colorful and glittering, specialty toppings and inclusions add excitement to bakery and snack foods.
Winning Choices in Shortenings
All-purpose shortenings, made very low in saturates, improve the nutritional qualities of baked foods.
Winning Choices in Shortenings
All-purpose shortenings, made very low in saturates, improve the nutritional qualities of baked foods.
Cracking the code of whole grain
Scientists try to understand the healthy outcomes of whole grain consumption.
Natural Flavor: Garlic Power
How snack manufacturers can deliver intense flavor with less sodium.
Mold Inhibitor: Natural Solution
Improving the solubility of the natural antifungal natamycin increases its effectiveness.
Practical Matters With Whole Grains
As scientists document the health effects of whole grains, millers and bakers address usage, stability and supply issues.
When to apply the 51% rule
Marketing decisions determine whole-grain presence in finished products.
Sodium Reduction: A Grain of Salt
New research brings sodium reduction back to the forefront.
Sodium Reduction: A Grain of Salt
New research brings sodium reduction back to the forefront.
Sodium Reduction: A Grain of Salt
New research brings sodium reduction back to the forefront.
Sodium reduction: Flaking it
Flake salt helps maintain flavor while reducing sodium.
Sodium reduction: Flaking it
Flake salt helps maintain flavor while reducing sodium.
Sodium down for the count globally
A look at sodium reduction strategies around the world.
Sweet and Stable
Replacing sugar in baked foods requires more than swapping out sweeteners.
Thinking another whey about sodium
WCDR research into whey permeate turns toward sodium reduction.
Whey offers protein fortification
How to boost tortillas, pizza crusts, bread and cookies with whey protein.
Dairy gives gluten-free a boost
How gluten-free products can benefit from dairy proteins.
How to make popcorn healthier
Replacing hydrogenated fats to support whole grain health benefits.