RSS

Formulations

News and feature stories from Baking & Snack

Just add starch
Native, modified and pregelatinized food starches serve many ‘go to’ functions — especially in clean-label and gluten-free foods.
Learning from retail chocolate sales
Bakers can find direction in the chocolate that consumers are buying themselves.
Sustaining cocoa for the future
Improving farming techniques and communities is at the forefront of sustainable cocoa.
Lowering sodium with leaveners, part 5
Expert from Innophos provides insight into a 4-step method for reducing sodium.
Making the most of your mix, part 1
Experts from DSM Nutritional Products provide insight into using nutrient premixes in baked foods.
Lowering sodium with leaveners, part 4
Expert from ICL Performance Products provides insight on cutting sodium while retaining product quality.
Building stability with gums, part 2
TIC Gums expert provides insight into gums and hydrocolloids.
Prepare for a whole grain future, part 5
Experts from ConAgra Mills answer questions about whole grain formulations.
Bakery shortenings find the performance zone
Getting away from trans fats requires different approaches to structuring shortenings responsible for the appeal of many baked foods.
Bakery shortenings find the performance zone
Getting away from trans fats requires different approaches to structuring shortenings responsible for the appeal of many baked foods.
Bakery shortenings made from liquid oils require hard fats
Emulsifier technology answers the need.
Manipulating the fat molecule, part 1
After rearranging fatty acids, Bunge added a bit of fiber to create a saturate-sparing bakery shortening.
Manipulating the fat molecule, part 2
Adding structure to a zero-calorie oil, P&G targets the low-fat, low-calorie bakery market.
Manipulating the fat molecule, part 2
Adding structure to a zero-calorie oil, P&G targets the low-fat, low-calorie bakery market.
Raisins: A natural choice
California raisins offer rich nutrition and add clean-label appeal to bakery formulations.
Why bakery formulators should also count calories
It’s not just the types of fats in shortenings that play a role in heart health.
How to differentiate with inclusions, part 1
Expert from SensoryEffects Flavor Systems offers advice on using particulates in baked foods.
Adding nutrients to kids’ diets, part 2
Expert from The Wright Group provides insight into fortifying baked foods for children.
Fortification trends around the world
Nutrient requirements vary by country.
Low-calorie shortening for high-appeal baked foods
Imagine the possibilities that take advantage of a shortening with no trans, no sats and up to 75% fewer calories.
Nutrient premixes stir up fortification
To satisfy the health-and-wellness consumer, formulators turn to prepared blends of vitamins, minerals and more.
Rejiggering calories requires an ingredient balancing act
Because so many consumers look first at calorie content when making a purchase decision, formulators need to address the sugar and fat content of baked foods.
Study: Few consumers know how to lose weight
They don’t know much about what to do, and their information sources prove it.
Adding nutrients to kids’ diets, part 1
Expert from Caravan Ingredients provides insight into fortifying baked foods for children.
Improving digestive health, part 6
International Fiber Corp. expert offers insight into formulating products with insoluble fiber.