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Formulations

News and feature stories from Baking & Snack

How to get smart about salt, part 2
Experts from Cain Food Industries and Nu-Tek Food Science detail a new form of salt that reduces sodium content.
How to formulate for gluten-free, part 3
Expert from Bay State Milling considers options for making baked foods without gluten.
Working with chemical leaving, part 1
Expert from AB Mauri examines the reasons behind changes in chemical leavening systems and what they mean to bakers.
Dial up, dial down
Consumer and customer research cues a new tortilla formulation system.
‘Do good’ cocoa
Cocoa suppliers do their part to improve the sustainability of the ingredient.
Double dipping
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.
Scaling up innovation
Bakers take formulating seriously when bringing a new product from bench to plant floor.
Working behind the scenes
Probiotics hold the key to better human health if the beneficial microorganisms can survive the oven. Click to view slideshow.
How to formulate for gluten-free, part 2
Expert from Penford Food Ingredient Co. considers options for making baked foods without gluten.
Exploring salt’s bakery functions, part 1
Expert from Morton Salt compares bakery results for sodium chloride vs. potassium chloride.
Close the fiber gap
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
How to use variety flours, part 2
Pulse flours prove versatile in baked foods, especially gluten-free applications, according to an expert from the Canadian International Grains Institute.
Lighten the load
How to shed the sodium burden when leavening baked foods by chemical methods.
Tarnish forming on aluminum, too?
SALP may be out for bakers in Europe.
The not-so-secret weapon
As today’s consumers continue to seek health benefits in their baked foods, protein packs a healthful punch.
Fry with stability
Shortenings and oils continue to evolve to meet customer and consumer demands.
How to formulate for gluten-free, part 1
Expert from Ingredient considers options for making baked foods without gluten.
Next up: high-oleic, high-stearic sunflower
This new oil offers lower saturated fats with greater solids content.
Hydrocolloids and the real world, part 2
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Feeling fuller, longer
Weight management goes much better with products formulated to support satiety and satisfaction.
How to benefit from honey’s basic values, part 1
Honey’s popularity makes it an ideal bakery ingredient, notes expert from National Honey Board.
More than molasses
When seeking alternatives to molasses and corn syrup, it’s all about the label.
Most of us: not-so-healthy eaters
NPD Group report shows eating habits don’t line up with perception.
Powered by protein
High-protein claims gain ground on high fiber in the bread aisle.
Get smart about salt
Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.