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Formulations

News and feature stories from Baking & Snack

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.
Working with proteins part 2
Here’s why soy protein improves baked foods.
Making products PHO-free
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.
Icing on the cake
Chocolate and cocoa ingredients add indulgence and health benefits to baked goods.
Answering demand
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.
Exploring gums and hydrocolloids part 2
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
From prediction to prevention
FARP co-directors offer a glimpse into the crystal ball of controls.
How to balance chemical leavening part 2
Multiple factors must be considered, says expert from ICL Food Specialties.
Working with proteins part 1
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.
Put protein in its place
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
Exploring gums and hydrocolloids part 1
Know your gums to know their best applications, say experts from Gum Technology.
How to balance chemical leavening part 1
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
Quality of shelf life
Isomaltulose in glazes can extend the appeal of iced donuts.
Staying ahead of the protein game
Formulators who explore protein enhancements will gain a clear advantage.
Energy crisis
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Frying the non trans way part 3
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Fibers new bakery look part 2
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.