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Researching the perfect brown bread sandwich
27-May-2008 - The perfect wholemeal sandwich is moving closer to the plate thanks to research into bubbles in bread at the School of Chemical Engineering and Analytical Science at Manchester University in the UK.
New sucralose supplier enters European market today
27-May-2008 - Food makers to see alternative supplies for sucralose as new manufacturer for this booming sweetener hits European markets for the first time, launching today in Amsterdam.
Reduced sodium ingredients contribute to salt effort
27-May-2008 - Efforts to reduce salt in packaged foods involve more than just salt replacers and flavour enhancers, as suppliers contribute to overall efforts by tweaking processes to make lower sodium ingredients.
EFSA gives green light to six flavouring agents
26-May-2008 - Six flavouring agents used in a variety of foods are cleared by Europe's risk assessor but industry is still awaiting the outcome for seven other agents evaluated at the same time.
Ulrick & Short launches non-allergenic glaze for baked goods
22-May-2008 - Ulrick & Short's ready to use Eziglaze for bakery products offers a clean label alternative to egg- and milk-based ready-to-use glazes, and can help a baker's bottom line, according to the company.
News briefs: FSA bakery action
20-May-2008 - This week, the UK's Food Standards Agency (FSA) announces a review of initiatives for salt reduction that could have a significant impact on baking, while one muffin manufacturer initiates a recall on some of its products over ingredient concerns.
Wheat genetics research could benefit bakers
20-May-2008 - UK research group Campden and Chorleywood Food Research Association (CCFRA) lead a six year research project to identify links between wheat genetics and key baked product quality characteristics.
New EU rules for enzyme market one step closer
19-May-2008 - Rules authorising enzymes need to be updated and simplified, and enzymes should be authorised only where the consumer benefits, said Europe's Environment committee, clearing the next hurdle in a new legal framework for enzyme players.
Bentley achieves fat reduction in bakery products
13-May-2008 - Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have helped a UK family fun successfully reduce the fat content of its products by up to 40 per cent.
Irish foods low in trans fats, high in saturated: survey
09-May-2008 - The results of a survey by the Food Safety Authority of Ireland (FSAI) on the fat content and fatty acid composition of pre-packaged food products reveal that generally, levels of trans-fatty acids in the surveyed products are low.
Ancient grains on the rise, says Datamonitor
07-May-2008 - New food and beverage products featuring ancient grains are appearing on markets worldwide, reports Datamonitor's Productscan Online, bringing new opportunities for lesser known types of grain.
Major HFCS users unlikely to ditch it for sugar, expert
07-May-2008 - Some food and beverage manufacturers may switch from high fructose corn syrup (HFCS) to sugar as a result of high corn prices, but this is only likely to be the case for relatively small scale users, according to a consultant.
Cargill opens innovation centre for bakers
06-May-2008 - Cargill has opened a new bakery product innovation centre in Minneapolis which is aimed at helping clients develop differentiated bakery products and reducing time to market.
Crackers to fight diabetes
05-May-2008 - Indian firm Avesthagen has launched crackers enriched with a bioactive that could help those who suffer from type II diabetes.
Danisco sponsors research on dietary fibres
30-Apr-2008 - Food ingredients, sugar and industrial bioproducts firm Danisco is sponsoring a professorship in healthy dietary fibres, which could help to develop foods with health-promoting benefits.
Ingredia to develop European market for StarchLite
30-Apr-2008 - Ingredia Nutritional is introducing white bean extract Starch'Lite to the European market - an ingredient tipped for weight management foods uses since it reduces glycaemic index and caloric intake.
Trans-fats harm mechanism proposed
30-Apr-2008 - Trans fatty acids (TFA), an enfant terrible of the food industry, may promote cardiovascular disease by triggering inflammatory processes in the cells lining blood vessels, American scientists report.
Low-fat foods drive emulsifiers, other ingredients
30-Apr-2008 - Food ingredients that are key to low-fat foods are seeing the fastest growth in their sectors as the health and wellbeing trend continues, finds a new report.
Food makers turn to potato proteins as clean label appeal soars
29-Apr-2008 - Newly- formed Dutch firm Solanic witnesses 'phenomenal response' to its potato protein portfolio, confirming growing market demand from food makers for vegetable-derived proteins as rising raw material costs continue to bite and the galloping health trend brings added appeal to clean label ingredients.
Tesco carbon footprint labels back organic, says Soil Association
29-Apr-2008 - Organic potatoes have the same carbon footprint as conventionally grown varieties, shows an assessment by supermarket Tesco.
Cross-linked pectin to lead to better emulsions for food?
25-Apr-2008 - Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.
Pecan Deluxe targets health and indulgence
23-Apr-2008 - UK ingredients firm Pecan Deluxe last week pledged to develop bakery, confectionery and ice-cream ingredients for the health and indulgence markets.
UK firm takes soft approach to wholegrains
22-Apr-2008 - A new range of softer wholegrains do not need pre-soaking and so the 'hard bite' texture often associated with grain products is eliminated, the manufacturer claims.
Syngenta sowing seeds to meet full-year sales growth
22-Apr-2008 - Syngenta expects to exceed its sales estimates for the 2008 fiscal year after a strong first quarter for its operations globally.
General Mills cereal goes gluten-free
21-Apr-2008 - Global food manufacturer General Mills last week said its US Rice Chex cereal will from now on be gluten-free, as part of the firm's plans to target the ever expanding free-from market.
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