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Formulations

News and feature stories from Baking & Snack

Frying the non-trans way, part 2
Expert from Stratas Foods recommends strategies for working with new high-oleic oils for formulating baked foods and snacks without partially hydrogenated oils.
Why honey works so well in baked foods
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.
Bases loaded
Clean-label bases help bakers extend artisan-style lines while serving nutrition-conscious consumers.
Getting together for innovation
Innovation centers that foster collaboration between bakers and their ingredient suppliers prove that one plus one can equal far more than two.
Sweet selections
Variety syrups add value to baked foods and snacks by increasing consumer appeal and improving product performance.
Taking a new look at emulsifiers, part 2
Experts from Palsgaard describe how powder extruded emulsifiers, new to the US market, work in cake formulations.
Frying the non-trans way, part 1
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
Taking a new look at enzymes, part 3
Expert from Corbion Caravan reports new applications in cakes and improved uses in bread products.
How to spare the sugar in baked foods, part 7
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.
How to benefit from malt’s basic values, part 2
Expert from Malt Products considers the benefits of malt in bakery formulations.
Why people like — and dislike — whole wheat bread
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
Be fruitful and prosper
New formats for baked foods help consumers get their daily fruit requirements in tempting, appetizing and tasty ways.
Gluten-free: The next generation
As competition heats up in the gluten-free category, bakery formulators shift efforts to improving taste and texture in a wider variety of products.
What fate for ADA?
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.
Taking a new look at emulsifiers, part 1
Expert from Corbion Caravan examines changes in bakery enzymes.
What is a cereal grain, officially?
It depends on who you ask, but a grain is a grain, not an oilseed or legume.
Slideshow: Explore a new world of variety flours
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.
How to formulate for gluten-free, part 5
Expert from Glanbia Nutritionals looks at the problem-solving functions that hydrocolloids offer to gluten-free foods.
Less bitter, more sweet
Sensus says it has the solution to masking stevia’s not-so-pleasant aftertaste.
Taking a new look at enzymes, part 1
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
How to spare the sugar in baked foods, part 5
Starch-based ingredients combine with non-nutritive sweeteners can do the job, said experts from Penford Food Ingredients.
How to spare the sugar in baked foods, part 6
Expert from Ingredion discusses the role of polyols and stevia in dialing back the sugar content of baked goods.
How to use variety flours, part 3
Pea and bean flours open interesting nutrition and formulating opportunities, according to experts from SK Food International.
Enzymes beyond amylase
Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.