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Formulations

News and feature stories from Baking & Snack

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.

Different ingredients target the same goal
Because salt adds so much savor to baked foods, it’s hard to replace, but formulators now have more alternative ingredients.

A sip of satiety
Premeal snacks made with polydextrose help control appetite.

Variety Flours
Different grains yield different flours, different performance, different products and different appeal to consumers.

How to detour around sodium in leavening systems
Formulators can pick up calcium advantages with alternate leaveners.

Showing the way of dried plums
Give products a healthy boost with this surprise ingredient.

Variety flours and the supply chain
Nonwheat flours make products attractive, but don’t forget the bigger picture.

Whats happening in bakery and snack flavors part 1
Experts from Mother Murphy’s Laboratories consider changes and opportunities.

How to select starch ingredients part 3
Expert from Cargill Texturizing Solutions examines options among native and modified starches.

How flavors cover cuts in sugar fat salt
Formulators can make low-sugar and trans-fat-free foods much more appealing to consumers through smart flavor choices.

Invisible fibers for baked foods
Some soluble fiber ingredients go undetected by consumers

Solving for solubility
When it comes to choosing a type of fiber, let the application dictate.

Going beyond ordinary roles for flavors in baked foods
Trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes

Fiber closes the dietary deficit
Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.

How to use flavors to enhance whole grain products
Careful flavor choices smooth out the rough edges.

Why swap honey for sugar
Mother Nature’s most natural of all sweeteners can upgrade product image and flavor when cutting sugar in baked foods.

Savory flavors in baked foods and snacks part 4
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.

How to reduce sugar in baked foods part 1
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.

Lower sodium intake advice coming predicts General Mills scientist
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.

Adding nutrients to kids diets part 4
Expert from Ingredion provides insight into formulating healthy baked foods for children.