News and feature stories from Baking & Snack
Wheat proteins prove their advantages in flour-based foods.
Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
Here’s why soy protein improves baked foods.
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.
Chocolate and cocoa ingredients add indulgence and health benefits to baked goods.
Improved dry milling process now prepares true whole grain corn flour, complete with bran and germ.
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
FARP co-directors offer a glimpse into the crystal ball of controls.
Multiple factors must be considered, says expert from ICL Food Specialties.
Dairy proteins exhibit special affinity for baked foods, say experts from Agropur Ingredients.
Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.
Know your gums to know their best applications, say experts from Gum Technology.
Calcium can be a plus factor when switching leavening ingredients, says expert from Innophos.
Isomaltulose in glazes can extend the appeal of iced donuts.
Formulators who explore protein enhancements will gain a clear advantage.
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
Tate & Lyle expert describes the usefulness of soluble corn fiber in bakery formulations.
Protease enzymes should get more interest in clean-label applications, says Enzyme Development Corp. expert.
Rye provides bakers positive health benefits and ancient grain appeal.
Premixes help simplify the nutrient-addition process.
Standing in for gluten’s structure and texture isn’t the only thing that gums and hydrocolloids do.
Experts from Cargill look at the practical side of gluten-free formulating.
Expert from Smart Salt examines a recently introduced salt reduction system based on taste enhancement.