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Formulations

News and feature stories from Baking & Snack

Bay State’s sprouted grains sprout new benefits
The milling company perfects the germination process of its BeneGrain flours.
Gums keep baked goods together
Versatile hydrocolloids solve a host of problems in a variety of applications.
First commercial allulose helps bakers cut calories
Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.
Sodium-cutting strategies and tactics, part 2
Many paths lead to success, according to expert from AB Mauri.
Answers to the egg crisis, Part 7
Whole algal flour makes a potent egg replacer, according to two experts from Solazyme.
Answers to the egg crisis, Part 6
Among the choices for egg replacers is citrus-based fiber that acts as a drop-in alternative, according to expert from Fiberstar.
FDA sets its sights on fiber
Will the agency change the way fiber is listed on labels?
Chocolate persists in its appeal
Chocolate’s high appeal to consumers makes its temperamental handling qualities all the more challenging.
Bakers choose chocolate vs. confectionery
Chocolate and confectionery coatings bring different functionalities to a baker’s formulation.
Mondelez invests in the ‘cocoa life’
The company’s sustainability program brings aid to more than 100 Indonesian communities.
Bakeries claim fiber to get consumer attention
Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.
Answers to the egg crisis, Part 5
Because egg prices may likely to remain high, an expert from Puratos suggests continued use of egg replacers into the future.
High cost for real eggs
What does the future hold for eggs and egg replacers?
Answers to the egg crisis, Part 4
Corbion Caravan expert reports moist texture and pleasant product flavors from use of egg replacers.
Answers to the egg crisis, Part 3
Because egg levels vary by type of baked foods, adjustment with egg replaces will, too, note experts Agropur Ingredients.
Answers to the egg crisis, Part 2
It's important that egg replaces mimic all the functional properties of eggs, according to BreadPartners expert.
Built to last
Enzymes offer a clean solution to extended shelf life.
Bakers take eggs-treme measures
Bird flu hit egg supplies hard this year, and now the hunt is on for ways to extend the quantities still available — or replace them altogether. Many questions arise.
Formulating the future
AACC International gauges progress in the science of grain-based foods by looking ahead while honoring its past 100 years.
Inclusions add jazz
Improvisation with toppings and inclusions manipulates their flavor, color, texture and even ingredient components.
Answers to the egg crisis, Part 1
Expert from Ingredion shares ideas for replacing scarce liquid and dried eggs.
What about angel food?
Egg replacement won't come easily for this popular bakery product.
How do egg replacers work?
Different applications call for different approaches.
Ingredients to the rescue
Superfruits and supernuts can help formulators build healthier, in-demand baked goods and snacks.