News and feature stories from Baking & Snack
Nutritional benefits that give nuts their healthy halo add to the eye and taste appeal they already provide baked foods and snacks.
Gluten-free baked foods can really test a formulator’s ingenuity, but working with the right instrument helps achieve workable answers.
Hydrocolloids accomplish a variety of functions in gluten-free and clean-label formulations, says expert from DuPont Nutrition & Health.
A handful of nut ingredients can make all the difference to the appeal of bakery product introductions.
Wheat proteins prove their advantages in flour-based foods.
Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
Here’s why soy protein improves baked foods.
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
FARP co-directors offer a glimpse into the crystal ball of controls.
Chocolate and cocoa ingredients add indulgence and health benefits to baked goods.
The potential for PHOs to lose their GRAS status forces baking’s last holdouts to work with suppliers to find customized solutions for their shortenings challenges.
Multiple factors must be considered, says expert from ICL Food Specialties.
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.
Know your gums to know their best applications, say experts from Gum Technology.
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Isomaltulose in glazes can extend the appeal of iced donuts.
Formulators who explore protein enhancements will gain a clear advantage.
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.