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Formulations

News and feature stories from Baking & Snack

Soluble or insoluble: that’s the question
A look at the benefits of both forms of fiber.
Wording matters for antioxidants
What prompts more buying decisions?
Going Sodium Free
A new leavening acid jettisons sodium and supports a calcium claim, too.
70 years and counting of enriched wheat
Enriched wheat provides lost nutrients and prevents deficiency diseases and birth defects since 1941.
Clean Label: Simplify, Simplify, Simplify
Perspectives on clean label differ, but the court of public opinion renders it a real issue, prompting new views of formulating.
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.