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Price increases provide new marketing opportunities
19-Aug-2008 - AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
FDA finalizes betafiber heart health claim
19-Aug-2008 - Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).
Brewers and emerging markets spell more sales for Novozymes
14-Aug-2008 - Increased use of enzymes by brewers and demand for baking enzymes in emerging markets have helped Novozymes achieve impressive sales growth in its food division in the first half of 2008.
Survey supports raspberry’s rise as ingredient
13-Aug-2008 - Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.
Low-fat fudge bits launched for confectionery, baked goods
13-Aug-2008 - UK firm Pecan Deluxe has updated its range of fudge and caramel inclusions for use in cakes, cereal and desserts, as part of its recently announced focus on health and indulgence ingredients.
S Black to build baking enzyme use in UK
13-Aug-2008 - DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.
Post-restructure Purac brings results for CSM
13-Aug-2008 - CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.
Low-dose B12 plus folic acid effective for elderly: study
11-Aug-2008 - Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.
UK firm puts fruit fibres to use in flavours
05-Aug-2008 - Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
Peanut flour targets organic baked goods, snacks
04-Aug-2008 - Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
Water levels key to keeping bread crispy
01-Aug-2008 - The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.
Senomyx seeks to halve sucrose content
29-Jul-2008 - Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.
Cost impact on bakers for gluten-free rules, food watchdog investigates
28-Jul-2008 - Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus with the UK's Food Standards Agency (FSA) calling on views from stakeholders.
Resistant starch raises fibre in gluten-free bread: study
23-Jul-2008 - A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Organic nutritional advantages questioned again
22-Jul-2008 - A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.
Oyster-friendly microalgae may colour food blue-green
21-Jul-2008 - The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Icing reformulated to meet health and wellness demand
17-Jul-2008 - A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Saturated fat solutions for bakers speared at new ADM baking facility
17-Jul-2008 - Fats and oils supplier ADM Pura steps up solutions for bakers, opening a new R&D test bakery at its production site in Purfleet, Essex to look into reformulation and novel fats.
Yeast the key for low-acrylamide bakery: study
17-Jul-2008 - The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.
EFSA sets new intake level for aluminium in food
16-Jul-2008 - Scientists at EFSA have assessed the safety of aluminium in food and established a Tolerable Weekly Intake (TWI) of one milligram of aluminium per kilogram of body weight.
Acquisition strengthens DSM enzyme activities
15-Jul-2008 - DSM hopes to improve its international food enzymes activities through the acquisition of the business and all the assets of Valley Research, an American biotechnology company.
Colour and health driving rise of betalains
11-Jul-2008 - The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.
Study may allay folic acid concerns
11-Jul-2008 - Concerns over folic acid promoting embryos in the womb with genotypes that increase the risk of disease in the offspring may be unfounded, according to new research.
CSM researches egg replacers amid rising costs for bakers
08-Jul-2008 - Amid rising prices for egg-based ingredients, Dutch bakery ingredients firm CSM examines opportunities for bakers to cut costs in their formulations.
Almonds demonstrate prebiotic potential
01-Jul-2008 - Almonds are known for their high vitamin E and mineral content and cholesterol-reducing and diabetes-combating potential but new research indicates they have a prebiotic effect.
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