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CSM opens the doors to its new innovation centre
27-Jun-2008 - Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
Natural sweetener race hots up with Nutrinova break-through
27-Jun-2008 - Nutrinova has announced progress in its mission to identify compounds that could yield new natural sweeteners for the food and beverage industry, in collaboration with BRAIN.
Cassava flour alternative relieves costs for bakers
26-Jun-2008 - Beating the high costs linked to the price of wheat flour on today's market, bakers in the African country of Ghana can now access a cheaper alternative produced with cassava and maize.
New Promitor product adds to fiber-enriched options
25-Jun-2008 - Tate & Lyle has developed a new soluble corn fiber in its Promitor line, expanding the toolkit at manufacturers' disposal for easy formulation of products with added fiber.
Tortilla nutrition benefits from hydrocolloid addition: study
25-Jun-2008 - Hydrocolloids can be added to tortilla formulations containing bean flour to extend the product's shelf life and improve texture while increasing its nutritional content, say researchers.
Gluten-free bakery gets boost from enzyme: study
24-Jun-2008 - Baking gluten-free breads for the ever-growing coeliac population may be possible using brown rice and buckwheat flours and adding the transglutaminase enzyme, according to results of a European project.
New bread aromas enhance taste in salt reduced products
24-Jun-2008 - Ingredients and flavours supplier Synergy has developed a range of natural bread aromas designed to capture artisan bakery qualities in products with a reduced salt content.
Industry on-board with anti-acrylamide enzyme, says Novozymes
24-Jun-2008 - Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products.
Ulrick & Short gains organic approval
18-Jun-2008 - UK company Ulrick & Short has received new Soil Association accreditation for two of its products, allowing it to market these already clean label ingredients as organic.
High fibre barley provides bakers with health spin
18-Jun-2008 - Bakers designing muffin and bread formulations for the health conscious consumer can soon access a high-fibre barley grain as Australia's national science laboratory (CSIRO) signs a deal to bring large scale commercial crops of its Barleymax grain to food makers.
DSM gains Preventase go-ahead from Swiss
17-Jun-2008 - The acrylamide-reducing enzyme Preventase has been granted approval for use in Switzerland, marking a new step down the road towards industry-wide adoption for biscuits and other baked goods.
Scientists aim to cut risk posed by Ug99 to wheat supplies
17-Jun-2008 - US Department of Agriculture (USDA) scientists have developed wheat lines resistance to a stem rust fungus, which is threatening crop and adding to existing problems of rising costs and a 30-year low for stockpiles.
Rosemary extracts to receive antioxidant status
16-Jun-2008 - The European Food Safety Authority (EFSA) said rosemary extract is safe for use as an antioxidant in food, expanding application opportunities and increasing its natural appeal.
Costs to food business to rise if GM zero-tolerance prevails, warns CIAA
16-Jun-2008 - Europe's vast food industry calls for an end to 'uncertainty' over non EU-approved GM traces in foodstuffs, warning that new risks on the horizon could bring massive costs to the European supply chain.
Floods shut down three Midwest food plants
16-Jun-2008 - Record flooding in Iowa forced three major food plants to close last week disrupting supplies of a range of food ingredients.
Sugar beet pectin outperforms gum arabic: study
13-Jun-2008 - The potential rise of sugar beet pectin use in the food industry could see it substitute for gum arabic in emulsions, according to new results from Wales.
Vegetable oil prices set to stay high, US warns
12-Jun-2008 - Vegetable oil prices are expected to remain high into the coming 2008/09 season as surging demand from the developing world outpaces production, predicts the US agriculture department.
Rare sugar may replace sucrose for bakery and beyond
09-Jun-2008 - The rare sugar D-psicose may be an ideal substitute for sucrose, and have the added benefits of boosting antioxidant activity and boosting shelf-life, say Japanese researchers.
Cauliflower waste boosts fiber in expanded snacks
09-Jun-2008 - Adding cauliflower to ready-to-eat snacks boosts fiber content and nutritional value, a new study has found.
Childhood obesity figures continue to challenge bakery industry
05-Jun-2008 - Recent figures published by Datamonitor suggest that over 35 per cent of European kids aged 5-13 will be overweight or obese by 2012, giving an extra spur to strategies to reduce waist lines, including food reformulation.
Borregaard raises vanillin prices, will work on efficiencies
05-Jun-2008 - Borregaard is increasing prices for its vanillin products across the board due to the drastic oil price increases and is looking at ways to improve efficiency at its plants.
FDA requires bakery group allergen-action
04-Jun-2008 - The US Food and Drug Administration (FDA) has given a natural baked goods manufacturer 15 days to provide information on changes made to its allergen labelling policy for some of its bread products or face a possible injunction.
Tate and Lyle confident in 'layered patent strategy'
02-Jun-2008 - As the decision on patent infringement allegations in the US is pushed back by three months, UK sucralose supplier Tate & Lyle confirms its confidence in the outcome of the case, while Chinese sucralose competitors affirm their supplies will continue.
Healthy new opportunities for US and European bakers
29-May-2008 - New opportunities are opening for the US bakery industry as consumers become more health-conscious mirroring trends in Europe, according to a recent report by consultancy Frost & Sullivan.
Salt reduction reaches limit for biscuits and cakes
28-May-2008 - Many UK biscuit and cake products have reached their salt-reduction limit, thanks to bakers' efforts to cut salt components, according to Barbara Gallani, manager of the Food and Drink Federation's Biscuit, Cake, Chocolate and Confectionery section (BCCC).
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