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Formulations

News and feature stories from Baking & Snack

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.
Why PDCAAS replaced PER in assessing protein quality
FDA chose a different way to measure the nutritional value of different proteins, one that uses a human model.
Take steps toward natural fortification, part 1
Expert from ADM Research shares insight into using cooked edible beans for baked foods and snacks.
How to differentiate with inclusions, part 2
Expert from QualiTech Co. offers advice on using particulates in baked foods.
Ways to cut sodium, part 2
Expert from Cargill Salt answers questions about sodium-reduction strategies.
Chocolate’s healthy boost
Today’s chocolate ingredients deliver good-for-you benefits while keeping things fun and indulgent.
Starch suppliers consider 2012 corn
A difficult year for corn doesn’t necessarily equate to a difficult year for starch suppliers.
Giving the immune system a fighting chance
When used in baked foods, Biothera Wellmune WGP stimulates neutrophils to boost the body's immune response.
How to stay in front of the pack
A strong R&D process can help a company keep ahead of the competition.
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.