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Formulations

News and feature stories from Baking & Snack

Take steps toward natural fortification part 1
Expert from ADM Research shares insight into using cooked edible beans for baked foods and snacks.
How to differentiate with inclusions part 2
Expert from QualiTech Co. offers advice on using particulates in baked foods.
Ways to cut sodium part 2
Expert from Cargill Salt answers questions about sodium-reduction strategies.
Learning from retail chocolate sales
Bakers can find direction in the chocolate that consumers are buying themselves.
Sustaining cocoa for the future
Improving farming techniques and communities is at the forefront of sustainable cocoa.
Just add starch
Native, modified and pregelatinized food starches serve many ‘go to’ functions — especially in clean-label and gluten-free foods.
Considering 2012 corn
A difficult year for corn doesn’t necessarily equate to a difficult year for starch suppliers.
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.