SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > Ingredients

Glanbia Nutritionals: US bakery lab will fast-track NPD

Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains. 

Potato extract may reduce weight gain by over 60%: Mice study

Polyphenol-rich Irish potato extract may help reduce weight gain, according to research in mice.

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Dispatches from Hi Europe, Amsterdam

GoodMills strips back wheat kernels for fibre enrichment

A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.

Glebe Farm Foods eyes Europe for gluten-free oat expansion

Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.

Faba bean: The sustainable protein of the future?

Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.

Finland to provide specific dietary fibre information

The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.

Study backs satiety effect of patented oat lipid preparation

Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.

Benexia chia oil wins EU novel foods approval

The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink...

Trans-fat consumption linked to memory declines in adults

High trans-fat consumption may be associated with declines in memory among working-age men, according to research.

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

Can seaweed become the ultimate salt replacer – and why hasn't it yet?

Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?

Can chlorella crunch into food? Allma launches microalgae crispy snacks

Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.

Special Edition: Tasty Fat Replacement

Next-generation emulsions the future for fat reduction, claim experts

Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.

Special Edition: Tasty Fat Replacement

Fat reduction no piece of cake in bakery, say Cargill, DuPont and Palsgaard

Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.

Fat reduction: The future, the market, the consumer…

Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?

Special Edition: Tasty Fat Replacement

Reduced-fat must engage senses far beyond taste

Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.

What does ‘may contain’ mean? Half of labelled products are allergen-free

Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.

Guiding Stars: How can consumers cut down on added sugar if it’s not listed on food labels?

Given that the Dietary Guidelines urge Americans to reduce calorie intakes from added sugar, helping them identify foods that actually contain it by listing it on the Nutrition Facts panel...

Euromonitor: India snacks hold explosive growth promise for ingredients

 Ingredients suppliers should target India’s sweet and savory snacks sector because it’s untapped and brimming with potential, says Euromonitor International.

Kamut for the masses!

When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better...

Dispatches: AACCI annual meeting 2014

Bay State Milling touts flax and chia for clean label gluten-free

Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.

Around a third of consumers want high-fiber white bread, finds Sensus

UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.

Truffles: Can and should they become a mainstream ingredient for everyday products?

Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps. 

With vegetarian forms at a 'crossroads,' A&B Ingredients launches new Pisane pea protein for baking applications

A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called...

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Live Supplier Webinars

Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

On demand Supplier Webinars

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
All supplier webinars