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Formulations

News and feature stories from Baking & Snack

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.
Cracking the code of whole grain
Scientists try to understand the healthy outcomes of whole grain consumption.
Natural Flavor: Garlic Power
How snack manufacturers can deliver intense flavor with less sodium.
Mold Inhibitor: Natural Solution
Improving the solubility of the natural antifungal natamycin increases its effectiveness.
Practical Matters With Whole Grains
As scientists document the health effects of whole grains, millers and bakers address usage, stability and supply issues.
When to apply the 51% rule
Marketing decisions determine whole-grain presence in finished products.