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News > Ingredients

General Mills wins fight to label Nature Valley granola bars as ‘natural’

General Mills has won a lawsuit alleging its Nature Valley granola bars cannot be labelled “100% natural” as they purportedly contain traces of herbicide.

Long-fibre prebiotics show promising sweetness, say scientists

How to keep things sweet without adding calories – is it a Holy Grail or could UK scientists have found a solution thanks to long-fibre prebiotics?

Caramel supplier Nigay to open €20m French factory

French caramel supplier Nigay is to invest €20 million in a second factory in Northern France.

Cereal breakthrough: Scientists unveil wild wheat genome sequence capable of boosting future food production

For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on...

IFT 2017

Bakery sector registers biggest growth of plant-based proteins: Axiom Foods

Rice and pea protein manufacturer Axiom Foods said bakery manufacturers are more receptive to plant-based proteins than ever before.

IFT 2017

Synthetic antioxidants as important as natural counterparts for bakeries, says Camlin Fine Sciences

Camlin Fine Sciences said natural antioxidants are on trend in the bakery market because they represent clean label.

US demand for cocoa fibers to grow amid FDA review, says Moner Cocoa

Moner Cocoa is targeting the US cookie market for its cocoa fiber ingredient FICAO as the Food and Drug Administration reclassifies dietary fiber.

Process that treats whey with gas plasma boosts bioefficiency, developers claim

The differentiation of whey proteins continues with a new offering that claims greater bioefficiency.

India’s pulse exemption allows Canada to avoid penalties

India has again extended Canada’s exemption on pulse fumigation regulations.

IFT 2017

Asian ingredients and flavors set to grow in US snacks market: Asenzya

Asian flavors will grow in the snack market, but many US consumers are not ready for them yet, corporate executive chef at Asenzya, Dax Schaeffer, told BakeryandSnacks at IFT held...

Butter shortage? How to improve yield from the same amount of milk

Global inflation of butter prices continues to rise; in the EU and France as much as 90%-100% compared to the previous year.

IFT 2017

Arla extends protein bar shelf life with clean label ingredients

Arla Foods Ingredients showcased a clean label protein bar prototype made with milk from grass-fed cows without any added hormones at IFT held in Las Vegas last month.

Asia-Pacific

DuPont introduces new enzymes for bakery

DuPont has been granted approval for three bakery enzymes used as processing aids in Japan.

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to...

News in brief

DuPont’s bakery enzymes approved in Japan

DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry....

Nestlé pledges to cut sugar by 10% in UK breakfast cereals

Cereal Partners Worldwide, a joint venture between General Mills and Nestlé, has announced it will further reduce the sugar content in its Nestlé-branded cereals in the UK over the next...

IFT 2017

Kraft Heinz Ingredients extends clean-label cream cheese to biscuits

Kraft Heinz Ingredients (KHI) showcased biscuits flavored with its clean-label cream cheese powder at IFT held in Las Vegas last month.

Ingredion unveils texturizer series for baked snacks

Ingredion answers Asian consumer demands for wider range of textures in baked snacks

Hostess grows breakfast portfolio to capture all-day breakfast eaters-on-the-go

Hostess Brands has added two products to its breakfast portfolio - Hostess Cinnamon Sugar Crunch Donettes and Hostess Apple Streusel Coffee Cakes.

Full durum: The South Australian science of spaghetti

A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer. 

Barry Callebaut-owned American Almond’s new facility opened in New Jersey

American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio. 

'We will react and respond to any discriminatory measures against Malaysian palm oil,' warns minister

With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly...

New variant of Queen’s favoured crispbread Ryvita could be top three bestseller

Ryvita is rolling out Three Cheese Thins throughout the UK in July, with Estefania Boerr, senior brand manager at the crispbread producer, expecting it to become a top three selling...

What are the best flours to use in gluten-free bread? Study evaluates contenders

The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.

Bugs are big business for tomorrow’s snacks, says PepsiCo; calls for ideas

The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks.

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