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Formulations

News and feature stories from Baking & Snack

Formulating the future
AACC International gauges progress in the science of grain-based foods by looking ahead while honoring its past 100 years.
Inclusions add jazz
Improvisation with toppings and inclusions manipulates their flavor, color, texture and even ingredient components.
Built to last
Enzymes offer a clean solution to extended shelf life.
Bakers take eggs-treme measures
Bird flu hit egg supplies hard this year, and now the hunt is on for ways to extend the quantities still available — or replace them altogether. Many questions arise.
Answers to the egg crisis Part 1
Expert from Ingredion shares ideas for replacing scarce liquid and dried eggs.
What about angel food
Egg replacement won't come easily for this popular bakery product.
How do egg replacers work
Different applications call for different approaches.
Malt meets bread
A new use for an old standby ingredient in distilling results in a flour that improves machinability, flavor and aroma.
Ingredients to the rescue
Superfruits and supernuts can help formulators build healthier, in-demand baked goods and snacks.
The clean conundrum
It’s a trend now firmly entrenched in everyday shopping, but what does it mean? And how long will it last?
Fad trend or here to stay
Clean label moves into the mainstream bakery aisle and national food chains.
Gluten-free Delicious and nutritious
Developments among ingredients for gluten-free foods have improved taste profile and the nutrition label.
Sodium-cutting strategies and tactics part 2
Many paths lead to success, according to expert from AB Mauri.
The taste of authenticity
Flavor innovation creates snacks and baked foods that are the real deal.
Algal agility
Microalgae flour can help bakers churn out healthy products that don’t skimp on taste.
Innovative boosters
As protein continues to appeal to today’s consumers, formulators can choose among an ever-widening range of sources.
Bakery fats after PHOs part 2
Experts from AAK describe why the improved stability of ‘new generation’ fats and oils makes them so attractive.
Feeding Innovation at IFT15
IFT15 celebrates the science that feeds the world.
Understanding required
As bakers explore alternatives to PHOs, they have learned a number of lessons. There's more to this matter than replacing a solid fat with an oil.
The umami effect
Thanks to the science of flavor enhancement, formulators can reduce sodium naturally without sacrificing taste.
Deter and dequester
The most common approach to retard lipid auto-oxidation is to include antioxidants in the formulation.
A fats and oils report card
How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.
Bakery fats after PHOs
Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.
The keys to clean-label efficiency
Highly specific in their activity, modern bakery enzymes hold the keys to functional improvements.