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Corbion preps for US trans-fat crackdown with alternative emulsifiers for bread makers

Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.

Diet soda: A key to weight loss?

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...

Novel yeast to slash carcinogen acrylamide in fried potatos and baked goods, says Renaissance

Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.

Pasta is a low-GI food, says Barilla

Not all refined grains are equal says Barilla: Pasta should not be lumped together with pies and cookies as ‘empty carbs’

Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin.  So why do many consumers – and some...

Oatvita makes big satiety and prebiotic claims, but can it back them?

Claimed health benefits that include increased satiety and balancing of intestinal flora are only partly supported by European Commission regulations, suppliers of the oat-based ingredient say.

Time for candy makers to prepare for FDA added sugar label changes, says consultant

US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...

Solazyme to launch algae butter in early 2016: We’re offering a hard fat from a completely new source

Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as...

Pulp fiction?

Orange crush: Carrot waste finding fibre future

A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.

Not just quantity: Nofima says think about fiber quality

There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?

DuPont launches PowerMill enzyme for efficient baking

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.


DSM’s new BakeZyme bromate-free, offers increased elasticity

One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.

Permeate market will 'explode into life' once Codex standard set: Arla Foods Ingredients

The market for dairy permeate powder will “explode into life” once a Codex Alimenatarius standard is adopted, says Arla Foods Ingredients. 

Avian flu: Egg supplies nearly normal though just 14% of hens repopulated

Although it may be 18 months before the 35 million chickens, ducks and turkeys struck by avian influenza (AI) this spring are repopulated, egg supplies will be back to normal...

Mars to source 100% of its rice sustainably

Food giant Mars has said it will sustainably source 100% of its rice by 2020.

Q&A with Cargill

Cargill says Omega-3s poised for growth in snacking

Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.

It's a real dough! Milk proteins make gluten-free bread easier to handle, claims Arla

Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.


Clean label: Is it worth it?

“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...

Strong seaweed growth in snacking, nutrition expert says

Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.

‘Elemis’ sugar replacer to revolutionise bakery industry

UK bakery market to grow by 9% by 2020

Ulrick & Short has sold its first sugar displacement product, ‘Elemis’, as it predicts the UK bakery market will grow by 9% by 2020.

Novel clean label starch adds a day to bread's shelf life, claims Ulrick & Short

Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.

Could pecans be the next big ‘better for you’ ingredient in snacking?

Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.

ConAgra Foods to cut 1,500 jobs, move its HQ from Omaha to Chicago

ConAgra Foods will cut about 1,500 jobs, around 30% of its office-based workforce, and move its headquarters to from Omaha, Nebraska, to Chicago as part of a plan designed to...

AAK acquires major stake in Indian company

Edible oils AAK has acquired a 51% share of Indian specialty oils and fats company, Kamani, to strengthen its foothold in India.


Even a small bit of peanut can cause a recall: Why you must fight allergens in baking

There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place...

Nestlé and Unilever put pressure on EU to ban trans fats

Food giants Unilever and Nestlé have said they support a ban on trans fats in Europe following a Twitter campaign by consumer rights group BEUC.

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