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Formulations

News and feature stories from Baking & Snack

Value-added wheat
Plant-based protein can serve as a new alternative to eggs.
Freekah an ancient grain option
Consumers seeking the latest in ancient grains can now choose organic cracked freekah.
Why emulsifiers work in cutting trans fat use
To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.
Sodium To reduce or not to reduce
Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?
Sodium-cutting strategies
Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.
How to balance chemical leavening part 6
Potassium leaveners can support nutrient claims, says expert from Clabber Girl Corp.
Working with proteins part 4
New research shows how wheat protein isolate can replace eggs.
How to balance chemical leavening part 5
Options for moving away from sodium-bearing leavening ingredients are examined by expert from Balchem Corp.
Exploring gums and hydrocolloids part 5
Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
Exploring gums and hydrocolloids part 4
Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
Label-friendly lecithin
Sunflower seeds plant the groundwork for a new alternative in the face of non-GMO demand.
Starches meet challenges in more ways than one
Starches solve problems for gluten-free foods and lend their texturizing capabilities to many other bakery categories.
Why adding starch can help a forumula
Why add starch when so much is present in the flour already?
Flavors make it better
Flavor ingredients bring baked goods and snack foods to life.
Taking a new look at emulsifiers part 3
Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
How to balance chemical leavening part 4
Let your target application determine your sodium-replacement system, says expert from Corbion Caravan.
The case for nuts
Nutritional benefits that give nuts their healthy halo add to the eye and taste appeal they already provide baked foods and snacks.
The new look of bakery lab instruments
Gluten-free baked foods can really test a formulator’s ingenuity, but working with the right instrument helps achieve workable answers.
Clean and functional
Bakers turn to two old reliables to reformulate their products and make them more on-trend.
Compound interest
Compounds with color and flavor options like mint or strawberry can help bakers create products they can’t with pure chocolate.
Nuts diverse flavors wide appeal
A handful of nut ingredients can make all the difference to the appeal of bakery product introductions.
Exploring gums and hydrocolloids part 3
Hydrocolloids accomplish a variety of functions in gluten-free and clean-label formulations, says expert from DuPont Nutrition & Health.
Working with proteins part 3
Wheat proteins prove their advantages in flour-based foods.
How to balance chemical leavening part 3
Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.
Get ready variety syrups part 3
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.