Using certified sustainable palm oil no longer good enough, says WWF

Using palm oil certified as sustainable under the Roundtable on Sustainable Palm Oil (RSPO) is no longer enough to ensure companies are acting responsibly, claims the WWF following the adoption...

New UK superwheat could boost breadmaking

A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National...

Plant-based protein craze drives renewed interest in peanut flour

While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to...

News in brief

Biocatalysts introduces fruit firming enzyme

South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

Cain Foods partners with Nu-Tek to slash sodium in bakery

The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.

Chr Hansen expands colouring food offering

Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its...

China 'sparked idea' behind whey protein bakery improvers: Arla Foods Ingredients

China was part of the inspiration behind the development of whey protein bakery improvers, a senior manager at Arla Foods Ingredients says.

Gluten-free app could drive nutrition innovation, says research fellow

A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.

Sugar-reduced cookies: Inulin shows potential, erythritol maybe not, says study

Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain....

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Room to grow: Bakery sector fiber health claims

The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products...

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Omega-3 bread: Health claims, sources and dosage

BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have...

Enzyme gives food lifeline to bug-damaged wheat, says Mühlenchemie

An enzyme blend offers food use hope to bug-damaged wheat, which up until now has been discarded into the feed chain.

High fructan barley holds wholegrain promise, says CSIRO

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

Sorghum: The next big gluten-free grain?

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

Barley extracts show weight management potential: Human data

Adding boiled barley kernels to the diet may increase levels of hormones linked to satiety and reduce subsequent energy intakes, says a new study from Sweden.

Flaxseed may offer improvements for obese pre-diabetics

Adding flaxseed to the diet may decrease insulin resistance in pre-diabetics and help reduce the risk of developing type-2 diabetes, suggests new data from the US and Canada.

Seaweed is unexploited and brimming with prospects for snacks, says expert

Seaweed is an extremely nutritious yet unexploited food ingredient that holds huge prospects for snack makers, a research expert says.

High salt intake causes 2.3 million deaths per year

Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.

BILLION DOLLAR BAKERY DIVESTMENT CONFIRMED

Eight months later: CSM sells bakery supplies for $1.05bn

CSM has agreed to sell its bakery supplies businesses to private equity firm Rhône Capital for $1.05bn, eight months after its announcement to reposition as a bio-based ingredients firm.

SNAXPO 2013: 5 MINUTES WITH INGREDIENTS EXPERTS

Snack formulation challenges: Hot tastes at a good price with a dash of health

Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors...

New process converts omega-3 oils into powders

Dynamic Extractions and Formulations (DEF) claims a new process that converts omega-3 and other oils into stabilised fine powders improves the nutritional value and shelf life of the product.

Swedish start-up backs pre-loaded satiety proteins

Swedish form Indevex Biotech is marketing low-GI, protein blends designed to be eaten about 30 minutes before meals to increase satiety.

News in brief

Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.