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Formulations

News and feature stories from Baking & Snack

Savory flavors in baked foods and snacks part 2
Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.

How to collaborate for success
General Mills and Hearthside Food Solutions use an open innovation partnership to create a new bakery product.

Working with whole grains part 2
ADM Milling provides insights into the practical matters of whole grains.

Working with whole grains part 2
ADM Milling provides insights into the practical matters of whole grains.

Earn bonus points for calcium and potassium
Chemical leaving alternatives improve the nutritional value of baked foods.

Innovating Gluten Freely
Gluten-free product development and marketing each come with its own challenges.

Consumers target saturated fats
A new study sheds light on understanding, or lack thereof, of fatty acids.

A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.

Do a Leavening Makeover to Cut Sodium
Low- and no-sodium baking sodas and baking powders help formulators reduce the sodium content of baked foods.

Natural Colors Improved for Bakery Use
Patented vegetable “lakes” work well to tint icings, fillings and topical coatings.

A New Spin on Fats and Oils
Long considered a weakness in bakery and snack food production, oils and shortenings begin to be seen in a more positive light.

Using antioxidants to combat rancidity part 2
Expert from Kalsec, Inc. offers advice on natural antioxidants.

Improving digestive health part 2
MGP Ingredients expert offers insights into formulating foods with gut health benefits.

Boosting gluten free nutrition
Starches may aid in texture while other ingredients provide nutrition

Using antioxidants to combat rancidity part 1
Experts from Kemin Food Ingredients, Inc., offer advice on natural extracts and plant-derived antioxidants.

Savory flavors in baked foods and snacks part 1
Expert from Bio Springer answers questions on consumers' fascination with savory flavors.

Botanical health benefits beyond nutrition
Plant extracts can also improve emotional health and cosmetic concerns.

Vanillin Upgraded
Changes in processing make the world’s most widely used flavor even more food-friendly.

GRAS status of botanical ingredients
Botanical ingredients must first be approved as food additives or deemed GRAS by FDA before being used in foods.

Working with Probiotics
Bakery products make good carriers for probiotics — the better-for-you bacteria — when bakers balance formula and process correctly and carefully.

Real-life bakery experience
Orlando Baking and Cedar’s Mediterranean Foods both roll out grain-based foods containing probiotics.

Not-so-simple definitions
You’ve got to know your probiotics from your prebiotics ... and your synbiotics.

Natural artificial vanillin at last
Fermentation of ferulic acid from rice bran yields a natural version of artificial vanillin.

Extracts with Benefits
When applied to grain-based baked foods, botanicals deliver health benefits to consumers and function in production.

Working with gums and hydrocolloids part 1
Expert from Gum Technology Corp. provides insight into water managers.