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Enzymes firm Novozymes restructures operation into three divisions

Enzymes supplier Novozymes is restructuring its business in a move designed to deliver innovation more quickly and with greater commercial impact.

Puratos set to expand across Australia after acquiring fillings supplier

Bakery ingredients supplier Puratos Group is ramping up its presence in Australia and New Zealand with the acquisition of fruit and patisserie fillings business Melbourne Jam Manufacturing Co.

Exclusive interview

That’s It expands line-up with Zesty flavors and new Bites snacking format

Fruit bar brand That’s It is launching two new ranges - Zesty and Bites - designed to meet the flavor and health demands of Millennials.

Way Better Snacks expands range and tips further growth in sprouted grains

Way Better Snacks has unveiled its latest product – a nacho-flavored tortilla chip – and tipped its signature sprouted grains as a major growth area for snacking.

How grain-free innovation is shaping German flour and baked goods markets

Interest in grain-free flour and grain-free baked goods is soaring in Germany, according to new research.

Winter Fancy Food Show 2016

Modern Oats’ new products aim to tap demand for naturally-sourced ingredients

Manufacturer Modern Oats is hoping to revive the “sleepy and commodity-driven” oatmeal market by expanding its instant pots range with four new flavors.

Scotland pushes for UK-wide mandatory fortification of flour with folic acid

A renewed call for UK-wide mandatory fortification of flour with folic acid has been made by the Scottish government.

ConAgra revealed as latest business looking to crack cage-free egg supply

ConAgra Foods has joined the growing list of bakery and snacks manufacturers who have pledged to switch to 100% cage-free egg supply.

All forms of omega-3s support health in different ways, flax advocate says

Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.

Italian health ministry strengthens legal foundation of charcoal bread ban

Italian health chiefs have updated the wording of a ban on the use of activated charcoal in bread – giving it a stronger legal foundation.

PureCircle refining stevia product to fit consumer tastes

Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.

News in brief

Ingredion invests $30m into expanding production capabilities in Mexico

Ingredion has pumped $30m into expanding capacity at its San Juan del Rio manufacturing facility in Mexico.

Stevia may benefit from consumer desire for natural claims: Mintel

While stevia, a natural sweetener, is not yet widely known in the US, the product may benefit from consumers demanding healthier products.

Cargill offers soy lecithin as alternative to emulsifiers that may contain PHO

Cargill has launched a soy lecithin free from partially hydrogenated oils (PHO) as an alternative to monoglycerides and DATEM.

NutraInterview: Dominique Speleers, Beneo executive board member

Beneo: EFSA forced us to change our strategy

Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player...

ReGrained repurposes spent beer grain into a baking ingredient to cut food waste

The old adage that one person’s trash is another’s treasure is the foundation of San Francisco-based startup ReGrained, which makes snack bars from grains used to brew beer and eventually...

General Mills meets sodium reduction target in seven out of 10 categories

General Mills – which five years ago pledged to cut sodium content in 10 key product categories by 20% - has met or exceeded the goal in seven categories.

Ardent Mills launches plan to double US organic wheat acres in three years

Flour producer Ardent Mills has announced a plan that it hopes will more than double the number of organic wheat acres in the United States by 2019.

Flapjacked set to extend probiotic range following Mighty Muffin launch

US pancake and baking mix supplier Flapjacked is developing new products using probiotic GanedenBC30 after launching a range of ‘probiotic-charged mug cakes’.

ITS claims new enhancer extends freshness in cakes without harming quality

International Taste Solutions (ITS) has launched EnhancR to improve the quality of cakes with extended shelf life.

Guest article

Is industry too old-fashioned to connect with living, breathing, sustainability-loving consumers?

At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...

Kellogg taps on-the-go breakfast and sweet & savory trends with 40 US lines

Kellogg is tapping key consumer trends including on-the-go breakfast and sweet and savory flavor combinations with a raft of new products in the US.

Darégal claims its new liquid bread flavorings taste fresher than dried herbs

Darégal is rolling out a range of liquid herb flavorings for breads that it claims tastes fresher than dried herbs.

Biotechs do deal: Eviagenics divests flavonoid technology

French biotech firm Alderys has bought Eviagenics’ micro-organism based flavonoid production platform for an undisclosed sum. The deal will allow Alderys to commercialise the technology and Eviagenics to focus on...

News in brief

Are you going to this year’s FiE? We are

This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).

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