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Formulations

News and feature stories from Baking & Snack

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.
Study Few consumers know how to lose weight
They don’t know much about what to do, and their information sources prove it.
Rejiggering calories requires an ingredient balancing act
Because so many consumers look first at calorie content when making a purchase decision, formulators need to address the sugar and fat content of baked foods.
Nutrient premixes stir up fortification
To satisfy the health-and-wellness consumer, formulators turn to prepared blends of vitamins, minerals and more.
Fortification trends around the world
Nutrient requirements vary by country.
Low-calorie shortening for high-appeal baked foods
Imagine the possibilities that take advantage of a shortening with no trans, no sats and up to 75% fewer calories.
Adding nutrients to kids diets part 1
Expert from Caravan Ingredients provides insight into fortifying baked foods for children.
Improving digestive health part 6
International Fiber Corp. expert offers insight into formulating products with insoluble fiber.
Prepare for a whole grain future part 4
Expert from SK Food International answers questions about whole grain formulations.
Inclusions offer a bit of help
Formulators working with fruits and nuts find relief with pre-formed particulates.
Kids health needs urgent care from product formulators
When developing foods to improve the health of the next generation, bakers and snack food makers must provide nutrients necessary to well-being but avoid loading on the calories.
Whats the best approach to making foods healthy for children
An expert panel at IFT advises: ‘nutrient dense but energy light.’
Cuts sodium keeps flavor
New technology takes away potassium chloride’s bitter taste and slashes salt 33 to 50% in baked foods without sacrificing flavor or functionality.
Crop tour eyes 2012 conditions for hard winter wheat
An eyewitness report from a Baking & Snack editor describes development of the wheat crop in the Central Plains.
Going for the real thing
Real fruits and nuts provide nutritional enhancement and a clean label.
For some children too little food is also a concern
Food insecurity affects 16 million kids, according to USDA.