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Formulations

News and feature stories from Baking & Snack

Brand new opportunity
How General Mills expanded the Gardetto’s brand into the convenience store cracker aisle.

Improving digestive health part 7
Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.

Delivering probiotics part 3
Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.

Bright shiny things
Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.

How to pick the right bakery shortening
It’s a matter of matching nutrition and functionality.

What is a bakery shortening
Because they are compound products, shortenings can offer many different features.

Different enzymes do different jobs
Enzyme classifications define their roles in baked foods.

Oils pose no allergy risks
New science looks at the allergen potentials posed by refined vegetable oils.

Molecular structure of new fat makes a difference
Here’s a bakery shortening that really cuts the calories.

Enzymes help bakers bake faster and better
Uses for enzymes in baked foods continue to grow because they simplify the baker’s job.

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.

Give mold a zap
Microwave sterilization of bread attracts new attention.

Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.

Specialty carbohydrates build texture too
Explore the possibilities that starches and fiber bring to texture modification.

Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.

Salt-reducing Salt
Prepared as hollow microspheres, salt cuts sodium content of baked foods and snacks.

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.

How to differentiate with inclusions part 3
Expert from Clasen Quality Coatings offers advice on using inclusions for bakery and snack food applications.

Exclusive: How to select starch ingredients, part 1
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.