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Formulations

News and feature stories from Baking & Snack

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.

Whole grains
Surveying the market for whole grains and fiber-enhancing ingredients.

Discovering new flavors
Consumers' sense of adventure opens up new possibilities for flavors in baked foods.

Flavors A Matter of Taste
Flavor-enhancing and -masking ingredients make the difference between a satisfying baked food or snack and a complete let-down.

Whole grains for kids
Cargill tackles whole grain applications to meet USDA school meal requirements.

FDA to study whole-grain labeling
Proposed study will test the credibility of statements about whole grain.

Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.

Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.

Inulin Functions Meets Nutrition
Accepted as a source of soluble dietary fiber, inulin offers functional benefits in humectancy and flavor masking.

Possibilities Galore for Whole Grains
Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.

Improving digestive health part 3
Roquette expert offers insights into formulating foods with soluble dietary fiber.

Building stability with gums part 1
Caremoli USA provides insight into gums and hydrocolloids.

Whats next for fats and oils
Looking at the next frontier in one of the most controversial bakery ingredients.

Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.

Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.

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.