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Formulations

News and feature stories from Baking & Snack

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.
Sweet in form and function
As sugar continues to face bad publicity, bakers attempt to reduce the amounts they use without impacting taste and structure.
A Dairy Solution
MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.
The scoop on sprouted grains
Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.
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.