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Formulations

News and feature stories from Baking & Snack

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.

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.

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

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.

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