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Formulations

News and feature stories from Baking & Snack

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.
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.