Breaking News on Industrial Baking & Snacks

Beneo-Remy launches rice bran for added bakery fibre

18-Nov-2008 - Beneo-Remy has added a stabilised rice bran and germ mix to its range of rice-based ingredients, intended to improve the fibre content and nutritional profile of gluten free bakery products, extruded cereals and pastas.

News in brief

Farmers jump at Weetabix request for UK-grown white wheat

17-Nov-2008 - Wheat breeder KWS UK has seen a jump in demand from farmers for its white wheat variety Zircon, following an appeal from Weetabix for more of the grain to be sourced in the UK.

Curry spice may blunt acrylamide’s harm: Study

17-Nov-2008 - Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.

New texturising system promises crispier wafers

14-Nov-2008 - Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.

Italian biscuit maker gets first bite of Barliv

13-Nov-2008 - The first product using Cargill’s Barliv heart health ingredient is expected to hit shelves next month, following a long period of technical play and awareness-building on its cholesterol control effects.

Dispatches from Health Ingredients Europe

Ocean Spray launches all-natural cranberry puree

10-Nov-2008 - Ocean Spray’s Ingredient Technology Group (ITG) has introduced an additive-free cranberry puree for use in both sweet and savoury applications, including fruit fillings and glazes for baked goods.

News in brief

Whey fortification 2008 conference programme announced

10-Nov-2008 - The full programme has been announced for the two-day Whey Fortification 2008 conference taking place in Amsterdam from 2 to 4 December.

Smell of food could boost perceived saltiness, says study

10-Nov-2008 - Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.

Dispatches from Health Ingredients Europe

Dow launches ingredient for reduced fat absorption

07-Nov-2008 - Dow introduced a new weight management ingredient at Health Ingredients Europe this week, which it claims has been shown to block the absorption of saturated and trans-fats in pre-clinical trials.

Dispatches from Health Ingredients Europe

Peanuts provide cheaper alternative in economic downturn

06-Nov-2008 - The American Peanut Council is expecting that the current economic climate will prompt an increase in demand for peanuts as manufacturers look to them as a potential replacement for more expensive tree nuts.

News in brief

C&E extends deadline for whole grain abstract submissions

06-Nov-2008 - Cereals and Europe has extended the deadline for receiving submissions of abstracts for the Whole Grain Global Summit meeting in Spring 2009 to November 7th.

Palm oil groups aim to ship sustainability to Europe

04-Nov-2008 - The palm oil industry is claiming a major triumph in terms of sustainability ahead of an incoming shipment of the product to Europe next week, which is seen by some as a milestone for ethical sourcing.

News in brief

Warburtons bread flagged as highest in salt

30-Oct-2008 - Warburtons bread has been discovered to contain more salt than any other in the UK, according to a study carried out by The Independent.

CASH turns spotlight on salty breakfasts

30-Oct-2008 - New research has shown that many commonly consumed breakfast items contain ‘surprising’ levels of salt – but food manufacturers point to the progress they have already made in reformulating products.

New yeast strain could biofortify bakery with folate: study

29-Oct-2008 - Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.

Could heart-healthy pistachios be the new pomegranate?

29-Oct-2008 - Pistachio growers in the US are hoping that as another study emerges highlighting the health benefits of pistachios, the nuts may gain the kind of consumer recognition pomegranates have achieved in recent years.

Whey-protein could give reduced fat deep-fried foods: study

28-Oct-2008 - Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.

New icing stabilisers provide better melting and spreadability

27-Oct-2008 - Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.

Soy milk by-product targets healthy bakery sector

27-Oct-2008 - A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.

BakeMark launches butter-margarine baking blends on UK market

22-Oct-2008 - BakeMark UK has launched a range of baking fats containing a mix of butter and margarine designed specifically for use in cakes and pastries.

Ingredient use key to optimising whey functional potential - industry

22-Oct-2008 - Despite a growing focus on finished whey products, one leading representative believes future development of the protein will be predominantly driven by its use as an ingredient in functional foods.

Weight management has ‘untapped potential’, says Euromonitor

20-Oct-2008 - Manufacturers are hungry for ingredients that can aid weight management, says a new report from Euromonitor, but long-term advantages will only come with legislative approval and consumer education.

Cost of caramel colors rises

20-Oct-2008 - DD Williamson is warning its customers that the price of its caramel colors could increase by up to 30 percent next year due to economic conditions.

Finished product groups are next target in whey functional push

16-Oct-2008 - With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.