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Formulations

News and feature stories from Baking & Snack

How to reduce sugar in baked foods, part 1
National Honey Board offers insight on how honey can cut sugar while adding flavor, aroma and shelf life benefits.
Savory flavors in baked foods and snacks, part 4
Consumers like their flavors both familiar and adventurous, according to Agneta Weisz of Comas Flavors.
Adding nutrients to kids’ diets, part 4
Expert from Ingredion provides insight into formulating healthy baked foods for children.
Lower sodium intake advice coming, predicts General Mills scientist
Global attention to sodium in the diet intensifies even as the company succeeds in cutting its presence in many foods.
New gums are settling in
Although some food gums face uncertain supply and price problems, a host of new blends — and reliable stalwarts — now answer the call.
Spare the sugar
Bakers can do it with the right alternative sweeteners and bulking agents.
Staging an upgrade
Inulin prompts better performance for whole wheat tortillas and cues higher fiber content.
What’s new in bakery shortenings, part 2
Expert from Ventura Foods offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
Adding nutrients to kids’ diets, part 3
Expert from ConAgra Mills provides insight into formulating healthy baked foods for children.
Brand new opportunity
How General Mills expanded the Gardetto’s brand into the convenience store cracker aisle.
What’s new among antioxidants and preservatives, part 4
Expert from AB Mauri examines options in natural ingredient choices.
Improving digestive health, part 7
Expert from DuPont Nutrition & Health offers insight on the role of soluble dietary fiber.
Delivering probiotics, part 3
Expert from Cargill explains the benefits of probiotics from a health standpoint and offers insight on their use in baked foods.
Non-allergenic ingredient achieves shiny crusts on buns, bagels
Enzyme-treated starch gives baked foods the ‘egg wash’ touch without the eggs.
Different enzymes do different jobs
Enzyme classifications define their roles in baked foods.
Enzymes help bakers bake faster and better
Uses for enzymes in baked foods continue to grow because they simplify the baker’s job.
How to pick the right bakery shortening
It’s a matter of matching nutrition and functionality.
Molecular structure of new fat makes a difference
Here’s a bakery shortening that really cuts the calories.
Oils pose no allergy risks
New science looks at the allergen potentials posed by refined vegetable oils.
What is a bakery shortening?
Because they are compound products, shortenings can offer many different features.
What’s new in bakery shortenings, part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
What’s new in bakery shortenings, part 1
Expert from Loders Croklaan offers insight on how fats, oils and bakery shortenings have changed to meet new consumer expectations.
Exclusive: How to select starch ingredients, part 2
Expert from Roquette America offers insight into the functional advantages of starches.
Exclusive: Ways to cut sodium, part 4
Expert from Sensient Flavors LLC offers insight on sodium reduction formulations.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.