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Formulations

News and feature stories from Baking & Snack

Honey boosts the image of baked foods
Bakers can leverage the natural, clean-label appeal of honey by using it in liquid and dry forms in baked foods.

USDA acts to relieve a potential shortfall in sugar
By easing import restrictions on raw and refined sugar, USDA addressed concerns about adequate supply for domestic use.

Science panel debates sugar at experimental biology meeting
Can the body tell the difference between sucrose and HFCS? A panel at the American Society of Nutrition’s conference on experimental biology took up the issue.

Separating sweetener fact from fiction
Functionality, cost considerations and consumer demands all influence bakers' and snack manufacturers' sweetener selection.

Delivering probiotics part 1
Expert from Barry Callebaut offers insight into chocolate as a vehicle for probiotics.

Lowering sodium with leaveners part 2
Experts from Clabber Girl provide insight on cutting sodium while retaining product quality.

Lowering sodium with leaveners part 2
Experts from Clabber Girl provide insight on cutting sodium while retaining product quality.

How to get the flour you need part 1
Experts from ConAgra Mills offer insight on choosing the right flour.

Improving digestive health part 5
Corn Products International/National Starch Food Innovation expert continues discussion about the science behind dietary fiber.

Improving digestive health part 4
Corn Products International/National Starch Food Innovation expert offers insights into the science behind dietary fiber.

New solution offers grain without the grit
Perfect Grain from Watson enables whole grains to be organoleptically invisible and increases bakers' flexibility.

Learn from previous salt reduction research
When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.

How to cut sodium out of bakery formulas
Lowering reliance on salt and other sodium-bearing ingredients need not alter the pleasures of eating bread and baked foods.

Aide your sustainability quotient with your flour choice
Introduction of sustainably farmed flour helps bakers appeal to the environmentally-aware consumer.

Heat treated flour raises the bar
Millers now offer flour treated to eliminate pathogens. These treatment and deliver systems safeguard refrigerated and frozen dough products.

Flour More than just the bakers main ingredient
Adjusted for crop year transitions and tagged for traceability, flour travels an interesting road before it’s mixed into dough.

Sodium reduction in bread advances in Europe
Although FDA has yet to announce its sodium reduction plans, European food regulators have. Bakers are meeting their target levels, but what awaits them?

Learn from previous salt reduction research
When sodium content came under pressure 30 years ago, AIB researched the effects of cutting salt in bread and updated these results last year.

Sodium How low to go
Gradually cutting salt will make it easier for consumers to adjust their flavor expectations for lower-sodium foods.

How to see the new crop firsthand
You, too, can see the new crop up close and personal, right in the fields where it grows.

Prepare for a whole grain future part 2
Experts from Bay State Milling answer questions about whole grain formulations.

Prepare for a whole grain future part 1
Expert from Cargill answers questions about whole grain formulations.

Savory flavors in baked foods and snacks part 3
Expert from QualiTech answers questions on consumers' fascination with savory flavors.

Lowering sodium with leaveners part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.

Lowering sodium with leaveners part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.