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Articles by Charlotte Atchley

Solving for X in the calorie reduction equation

10.30.2018

By Charlotte Atchley

When reducing calories in baked foods, consider all the variables, known and unknown, to maintain product quality.

Preserving aeration levels during changeovers

10.22.2018

By Charlotte Atchley

As production lines increasingly turn out multiple products, batter mixers must adapt to different aeration needs.

Picking a calorie reduction strategy

10.16.2018

By Charlotte Atchley

Whether replacing carbohydrates or fats in bakery products, formulators must establish clear goals to achieve success.

Nellson’s The Launchpad expedites prototype process

10.08.2018

By Charlotte Atchley

New R.&D. labs provide product development tools and expertise.

Beyond the potato: Processing tips for alternative snack bases

10.08.2018

By Charlotte Atchley

The latest technology and best practices help snack producers make chips with vegetables, fruits, and, yes, even meat.

Slideshow: Inside Nellson’s latest bar production facility

10.01.2018

By Charlotte Atchley

The co-manufacturer’s new site provides flexibility and room for growth.

Preventing chip cracks and breakage

10.01.2018

By Charlotte Atchley

Precise moisture removal in needed to keep baked chips intact.

Top three formulating trends to watch for at IBIE

09.18.2018

By Charlotte Atchley

Improved nutrition and functionality are at the top of the list of the latest ingredient innovations.

The first step in formulating clean label cakes

09.18.2018

By Charlotte Atchley

With label-friendly options now available, bakers must choose what ingredients to replace.

Three thermal processing methods for chips

09.17.2018

By Charlotte Atchley

Snack makers can create crispy textures in multiple ways.

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