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Milling method can improve functional properties of rice flour, study
18-Apr-2008 - Rice flour that has been pin-milled appears to make bread with a better texture than when common commercially-produced rice flour is used, say US researchers.
Natural rice bran extracts could tap healthy cookie market
17-Apr-2008 - Antioxidant-rich extracts from rice bran may extend the shelf-life and improve the nutritive profile of cookies, suggests new research from Pakistan.
Rosemary preservative extends shelf-life of baked goods
15-Apr-2008 - A natural preservative can help extend the shelf-life of baked products as well as maintain fresh flavor profile, according to its manufacturer Vitiva.
Puratos and Novozymes focus on cake freshness
08-Apr-2008 - Puratos and Novozymes have teamed up to develop a bio-solution to help industrial cake manufacturers increase the softness and freshness of their products, the companies have announced.
Scientists demand action on food additives
08-Apr-2008 - The researchers behind the Southampton study will push for a ban on food additives they found to be linked to hyperactivity at this week's Food Standards Agency board meeting.
Inulin range offers obesity solutions
03-Apr-2008 - Cosucra Groupe Warcoing has launched two new ingredients designed to boost fibre and reduce sugar in food and beverage products.
Rice bran offers health benefits over wheat flour
01-Apr-2008 - Using stabilised rice bran (SRB) in battered and fried products in place of wheat flour cuts fat, calories, sodium content and cost, according to new research.
Coloured sugars aim to bring a spark to biscuits
01-Apr-2008 - A new range of coloured sugars could brighten up baked goods, either incorporated into a formulation or used as a topping, says manufacturer Food Design.
Granule size link to starch blend properties: study
31-Mar-2008 - A new study suggests that the relative size of starch granules used in a blend could determine overall gelation behaviour and whether or not the starch components add to each others' properties or interact to deliver new ones.
NutraSweet defends Chinese IP rights
21-Mar-2008 - Sweetener producer NutraSweet has said it will take legal action against counterfeiters in China who, it alleges, are infringing its intellectual property rights.
New starches solve low-fat but crispy snack conundrum
19-Mar-2008 - Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.
Iodine fortification mandatory for NZ bakers
19-Mar-2008 - Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.
New application for enzyme saves gluten costs
18-Mar-2008 - Rising wheat prices have led AB Enzymes to promote a new application for Veron HF, which it says can be used to replace gluten in bakery products.
FSA examines salt reduction in premium bread
18-Mar-2008 - The UK Food Standards Agency (FSA) is currently expanding its research on salt reduction to premium bread products, which may help manufacturers find a replacement solution when the results are published later this year.
Ghanaian cocoa hybrids have no nutritional drawbacks
17-Mar-2008 - Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade.
New evidence for diacetyl, lung disease risk
17-Mar-2008 - Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.
Tagatose acceptable sucrose-replacer for cookies, says study
06-Mar-2008 - Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.
Mango to offer fibre boost for cookies
06-Mar-2008 - Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.
Cancer fears delay folic acid decision
04-Mar-2008 - Fresh concerns over links between folic acid and cancer have forced the UK government to delay its decision over enforcing mandatory fortification of bread with the vitamin.
ADM responds to HFCS obesity claims
25-Feb-2008 - Ingredients giant Archer Daniels Midland has criticised media reports linking the use of high fructose corn syrup (HFCS) with the rise in US obesity levels, saying it is not the sole cause of the epidemic.
New trade group focuses on salt reduction
19-Feb-2008 - The UK Food and Drink Federation (FDF) is focusing on achieving salt and sodium reduction and cutting saturated fats in the bakery and snacks sector with the formation of a new group.
News briefs: Vanilla, fruit snacks and spring rolls
15-Feb-2008 - With healthy, premium and ethnic foods dominating the food industry, new fruit, vanilla and spring roll products have been launched in the UK and the US this week in attempt to target these trends.
AB Enzymes launch targets improved biscuit baking
14-Feb-2008 - Two new proteases, designed specifically for the bakery industry, can help reduce problems such as browning and cracking, the manufacturer claims.
Erythritol demand to grow with EU acceptance
14-Feb-2008 - EU member states must recognise erythritol as an approved sweetener by tomorrow, which is expected to increase its use in low-calorie products across Europe.
Whole grain and low fat drive Kellogg innovation
12-Feb-2008 - Kellogg Company's new product launches are designed to meet the continuing trend for healthy indulgence, with kids' cereals that embrace whole grain and more varied healthy adult cereals.
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