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Formulations

News and feature stories from Baking & Snack

Different enzymes do different jobs
Enzyme classifications define their roles in baked foods.
Whats new in bakery shortenings part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
Whats new in bakery shortenings part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
How to select starch ingredients part 2
Expert from Roquette America offers insight into the functional advantages of starches.
Ways to cut sodium part 4
Expert from Sensient Flavors LLC offers insight on sodium reduction formulations.
Whats new among antioxidants and preservatives
Natural-source ingredients help keep baked foods fresh.
Specialty carbohydrates build texture too
Explore the possibilities that starches and fiber bring to texture modification.
Why texture is so important
You’ve got to get it right if you want consumers to come back and buy your product time and again.
Salt-reducing Salt
Prepared as hollow microspheres, salt cuts sodium content of baked foods and snacks.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.
Give mold a zap
Microwave sterilization of bread attracts new attention.
How to differentiate with inclusions part 3
Expert from Clasen Quality Coatings offers advice on using inclusions for bakery and snack food applications.
How to select starch ingredients
Expert from Ingredion shares insights on starches.
How to select starch ingredients
Expert from Ingredion shares insights on starches.
How ingredient tools cut sodium
Expert from Morton Salt offers insights on sodium reduction.
Radical anitioxidants
Expert from DuPont Nutrition & Health shares insights on antioxidants.
Working with gums and hydrocolloids part 2
Expert from Glanbia Nutritionals provides insight into water managers.
When is a color not a color
When it’s a functional ingredient all by itself. Consider malt the ultimate example.
Why PDCAAS replaced PER in assessing protein quality
FDA chose a different way to measure the nutritional value of different proteins, one that uses a human model.
Gold-standard nutrition
With three times the beta-glucan of oats, a high-fiber, low-starch conventionally bred barley variety readily supports top-of-the-line health claims.
Why gluten-free foods need supplemental protein
It’s simple: Protein aids nutrition as well as volume, crumb texture, keeping quality and eye appeal.
Gold-standard nutrition
With three times the beta-glucan of oats, a high-fiber, low-starch conventionally bred barley variety readily supports top-of-the-line health claims.
New ways to Wow with colors
Exempt colors and pearlescent pigments give formulators different options for using color to appeal to consumers.
Take steps toward natural fortification part 1
Expert from ADM Research shares insight into using cooked edible beans for baked foods and snacks.