Breaking News on Industrial Baking & Snacks

Trials prove efficacy of fibre and multivitamin chocolate fortification, says Herza

16-Mar-2010 - German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer customers.

Lactic bacteria breakthrough may reduce bread additive use

15-Mar-2010 - Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.

Pectin-rich ingredients show fat replacing potential

15-Mar-2010 - Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.

Niche market untapped for gluten-free pulse sourced crackers, claims R&D centre

12-Mar-2010 - Pulse-based, gluten-free crackers have untapped potential both in terms of consumer appeal and health benefits, claim researchers based at a Canadian food processing development centre.

News in brief

Ulrick & Short expands business development team

12-Mar-2010 - UK clean label ingredient specialist Ulrick & Short has appointed a new member to its business development team to specialise in the bakery and dairy dessert sectors.

Basic Food Flavors knew HVP contained salmonella, says FDA

11-Mar-2010 - Basic Food Flavors knew its hydrolyzed vegetable protein (HVP) was contaminated with salmonella but continued to ship the product for a month before recalling it, according to an FDA report.

Weekly comment

EFSA’s antioxidant rejections could be blessing in disguise

08-Mar-2010 - Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky can give.

Hydrocolloids may inhibit acrylamide formation

08-Mar-2010 - Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60 per cent, according to new research from China.

Cranberry waste may lead to alternative ingredients

26-Feb-2010 - Cranberry pomace, a by-product of the juicing process, may be extruded to produce a range of polyphenol-rich ingredients for use in supplements or functional foods, says a new study.

New centre to speed up patisserie innovation, says Puratos

18-Feb-2010 - A new facility to help speed product development in patisseries has been opened in Brussels at the headquarters of the bakery, patisserie and chocolate ingredients supplier Puratos.

Olive oil may replace trans-fat shortenings in bakery

18-Feb-2010 - Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.

Tate & Lyle extends starch range for crispy snacks

17-Feb-2010 - Tate & Lyle has introduced a new starch as part of its X-Pand’R range that can create non-sticky pliable doughs for snacks and baked goods processed through sheeters and extruders, the company said.

Rye beats laxatives for constipation relief: Study

12-Feb-2010 - Consumption of fibre-rich rye bread may ease constipation and perform commercial laxatives, according to a new study from Finland.

Penford develops gluten-free ingredients for mainstream products

11-Feb-2010 - Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.

Trials prove efficacy of bread waste reducer, says supplier

11-Feb-2010 - The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.

Quinoa and buckwheat top nutrition tables for gluten-free

10-Feb-2010 - The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.

Layered gels may help sugar reduction

09-Feb-2010 - By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.

Weekly comment

US military may enlist Omega-3s to boost performance but why wait?

08-Feb-2010 - “An army marches on its stomach.” This advice, from French military adventurer Napoleon, seems to have impressed the US military which is considering fortifying troops’ rations with omega-3 fatty acids. What is it waiting for?

Australian company seeks slice of chia seed bread potential

05-Feb-2010 - The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.

ARS researchers track down antioxidants in oats

02-Feb-2010 - Scientists at the Agricultural Research Service (ARS) of the USDA have identified factors that influence the antioxidant content of oats.

Weekly comment

No bitter battle over salt science

01-Feb-2010 - Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals that are essential to human life, the voice of caution must not be drowned out.

Flaked lentils may boost nutrition content of snack bars

01-Feb-2010 - Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.

Kellogg calls for industry wide engagement on salt reduction

29-Jan-2010 - Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.

Special edition: Salt reduction

Sea salt rises on wave of premium tasting

29-Jan-2010 - In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.