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Formulations

News and feature stories from Baking & Snack

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.
Fats and oils: The new breed
Governmental restrictions and consumer demands have bakers seeking out more trans fat alternatives.
Seeing red
Products containing tart cherries can offer some unexpected health benefits.
How to spare the sugar in baked foods, part 4
Texture should be a top consideration when reducing sugar in baked foods. An expert from Sensus America explains why.
How to formulate for gluten-free, part 4
Expert from Didion Milling considers the big role that corn flour and corn bran can play in formulating gluten-free foods.
How to spare the sugar in baked foods, part 3
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
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.