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Formulations

News and feature stories from Baking & Snack

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.
Answers for replacing guar gum
Today’s tight supply and high cost for guar open the door to alternative ingredients.
Give mold a zap!
Microwave sterilization of bread attracts new attention.
Salt-reducing salt
Prepared as hollow microspheres, salt cuts sodium content of baked foods and snacks.
Specialty carbohydrates build texture, too
Explore the possibilities that starches and fiber bring to texture modification.
What’s new among antioxidants and preservatives?
Natural-source ingredients help keep baked foods fresh.
Why texture is so important
You’ve got to get it right if you want consumers to come back and buy your product time and again.
How to differentiate with inclusions, part 3
Expert from Clasen Quality Coatings offers advice on using inclusions for bakery and snack food applications.
Exclusive: How to select starch ingredients, part 1
Expert from Ingredion shares insights on starches.
Exclusive: How to select starch ingredients, part 1
Expert from Ingredion shares insights on starches.
Ways to cut sodium, part 3
Expert from Morton Salt offers insights on sodium reduction.
How antioxidants delay oxidation and rancidity
Expert from DuPont Nutrition & Health shares insights on antioxidants.
Working with gums and hydrocolloids, part 2
Expert from Glanbia Nutritionals provides insight into water managers.
Specialty barley’s flour sets the gold standard for nutrition
With three times the beta-glucan of oats, a high-fiber, low-starch conventionally bred barley variety readily supports top-of-the-line health claims.
Specialty barley’s flour sets the gold standard for nutrition
With three times the beta-glucan of oats, a high-fiber, low-starch conventionally bred barley variety readily supports top-of-the-line health claims.
New ways to ‘Wow!’ with colors
Exempt colors and pearlescent pigments give formulators different options for using color to appeal to consumers.
When is a color not a color?
When it’s a functional ingredient all by itself. Consider malt the ultimate example.
Why gluten-free foods need supplemental protein
It’s simple: Protein aids nutrition as well as volume, crumb texture, keeping quality and eye appeal.