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Formulations

News and feature stories from Baking & Snack

Chocolates healthy boost
Today’s chocolate ingredients deliver good-for-you benefits while keeping things fun and indulgent.
How to stay in front of the pack
A strong R&D process can help a company keep ahead of the competition.
Giving the immune system a fighting chance
When used in baked foods, Biothera Wellmune WGP stimulates neutrophils to boost the body's immune response.
Lowering sodium with leaveners part 5
Expert from Innophos provides insight into a 4-step method for reducing sodium.
Making the most of your mix part 1
Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.
Lowering sodium with leaveners part 4
Expert from ICL Performance Products provides insight on cutting sodium while retaining product quality.
Building stability with gums part 2
TIC Gums expert provides insight into gums and hydrocolloids.
Prepare for a whole grain future part 5
Experts from ConAgra Mills answer questions about whole grain formulations.
Raisins A natural choice
California raisins offer rich nutrition and add clean-label appeal to bakery formulations.
Manipulating the fat molecule Part 2
Adding structure to a zero-calorie oil, P&G targets the low-fat, low-calorie bakery market.
Manipulating the fat molecule Part 2
Adding structure to a zero-calorie oil, P&G targets the low-fat, low-calorie bakery market.
Bakery shortenings find the performance zone
Getting away from trans fats requires different approaches to structuring shortenings responsible for the appeal of many baked foods.
Why bakery formulators should also count calories
It’s not just the types of fats in shortenings that play a role in heart health.
Manipulating the fat molecule Part 1
After rearranging fatty acids, Bunge added a bit of fiber to create a saturate-sparing bakery shortening.
Bakery shortenings made from liquid oils require hard fats
Emulsifier technology answers the need.
Bakery shortenings find the performance zone
Getting away from trans fats requires different approaches to structuring shortenings responsible for the appeal of many baked foods.
How to differentiate with inclusions part 1
Expert from SensoryEffects Flavor Systems offers advice on using particulates in baked foods.
Adding nutrients to kids diets part 2
Expert from The Wright Group provides insight into fortifying baked foods for children.
Study Few consumers know how to lose weight
They don’t know much about what to do, and their information sources prove it.
Rejiggering calories requires an ingredient balancing act
Because so many consumers look first at calorie content when making a purchase decision, formulators need to address the sugar and fat content of baked foods.
Nutrient premixes stir up fortification
To satisfy the health-and-wellness consumer, formulators turn to prepared blends of vitamins, minerals and more.
Fortification trends around the world
Nutrient requirements vary by country.
Low-calorie shortening for high-appeal baked foods
Imagine the possibilities that take advantage of a shortening with no trans, no sats and up to 75% fewer calories.
Adding nutrients to kids diets part 1
Expert from Caravan Ingredients provides insight into fortifying baked foods for children.
Improving digestive health part 6
International Fiber Corp. expert offers insight into formulating products with insoluble fiber.