Breaking News on Industrial Baking & Snacks

Testing could reveal ‘perfect egg’ for bakery

13-Oct-2008 - Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.

News in brief

Acrylaway given green light for sale in Singapore

13-Oct-2008 - Acrylaway, the acrylamide-reducing enzyme from Novozymes, has been approved and released for sale in Singapore following its global launch last year.

Vanillin alternative targets active ingredient applications

10-Oct-2008 - Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.

GRAS status for commercial canola proteins

08-Oct-2008 - A company which produces two canola protein isolates claims to have become the first to achieve GRAS (Generally Recognized As Safe) status for use in food in the US.

Gelatine costs rise amidst financial wobbles

07-Oct-2008 - A global producer of Gelatin-based products for use in functional food formulations says it has no choice but to raise the prices for its goods, owing to increasing material and energy costs.

Proposed new cacao classifications may boost disease resistance

06-Oct-2008 - Reclassification of cacao trees into ten distinct genetic sets may lead to enhanced cultivation and cross-breeding, according to research from confectionery giant Mars.

Cereals for kids still high in sugar, consumer report

03-Oct-2008 - Driven by consumer demand, formulators are cutting the sugar and salt content from a host of products for kids, but a recent cross-nation report that honed in on breakfast cereals for children suggests more work is required, particularly in the US.

Fonterra launches improved protein range for nutrition bars

02-Oct-2008 - Fonterra has launched a new range of concentrated dairy proteins for the nutritional bar market which it claims solve the discolouration, texture and shelf-life issues associated with traditional proteins.

Bakery sector faces salt and fat reduction challenge

29-Sep-2008 - The Food and Drink Federation stressed the huge challenges faced by manufacturers in reformulating products to meet Food Standards Agency (FSA) targets at an industry conference in London on Friday.

Splenda may damage gut bacteria, boost weight gain: study

25-Sep-2008 - Consumption of the sweetener Splenda at doses within the US FDA’s Acceptable Daily Intake may suppress beneficial bacteria in the gut, and cause weight gain, says a new rat study.

Gum Technology targets total egg replacement in bakery

22-Sep-2008 - Gum Technology has added a new product to its egg replacer line, which the firm says can replace up to 100 percent of eggs used in baked goods.

New Cargill plant increases rapeseed oil supply

19-Sep-2008 - Cargill has opened a huge new rapeseed plant in western France, said to provide a new outlet for local farmers and bring a new source of rapeseed oil for the food and fuel industries.

Grain markets bounce back after fears of AIG offload

18-Sep-2008 - Corn, wheat and soy prices have made a quick recovery following emergency action by CME to prevent the market being flooded after the $85bn government bail-out of insurance giant AIG.

New DSM enzyme slashes emulsifier costs for bakers

17-Sep-2008 - In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.

Too soon to see toolbox effect on acrylamide in snacks, FSA

11-Sep-2008 - A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.

Yeast fermentation helps cut acrylamide in bakery: study

08-Sep-2008 - Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark.

Create Flavours favours nut-free nut flavours

03-Sep-2008 - Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.

Wild brings bake-stable fruit fillings to Europe

02-Sep-2008 - Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.

Simple, low-cost microparticles could replace fat, texturise

29-Aug-2008 - Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.

MSG linked to increased body weight: study

28-Aug-2008 - Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Mitsubishi-Kagaku Foods opens Chinese emulsifiers facility

28-Aug-2008 - Bakery firms operating in the burgeoning Chinese market can tap into further local supplies of food emulsifiers, as Japanese ingredients firm Mitsubishi-Kagaku Foods confirms it will break ground on its first Chinese factory, scheduled to be online by spring 2009.

Nutrition bars do what they say, finds ConsumerLab

22-Aug-2008 - Recent testing of nutrition bars on sale in the United States has found that labeling has become more accurate, although the wide range in nutritional content means consumers must be aware of the different types of products within the category.

No cancer concerns over paprika colour for foods: study

21-Aug-2008 - The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.

Salt reduction adds new challenges for water control

21-Aug-2008 - The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.