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Formulations

News and feature stories from Baking & Snack

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.

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.