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Food firms should step up sugar cuts, say shoppers

Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.

Mornflake: Gluten-free oats will soon become competitive

The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.

Special Edition: Powered up and packing nutritional punch

DSM: Just because a product is ‘natural’ doesn’t mean it is nutrient rich

Consumers may be interested in natural products but fortification remains vital given nutrient shortfalls in the US, says DSM.

SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH

Slow-burning energy...Novel baked apple snack with isomalt shows satiety potential

Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.

Special Edition: Powered up and packing nutritional punch

Bakers missing a trick by not labeling micronutrients, says consultant

Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.

Special Edition: Powered up and packing nutritional punch

IFIC consumer findings suggest industry could profit by fortifying healthful products

Manufacturers could profit by fortifying products with innate healthy properties, because consumers expect and accept fortification from them, research findings from the International Food Information Council (IFIC) suggest.

Kerry Group: We’re stepping away from ‘non-core’ B2C bakery

Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.

Kerry Group on cusp of Pinnacle sale

Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.

News in brief

An easier way to make low-fat crisps

Oil uptake in fried products, such as potato chips, can be reduced using Elea’s pulsed electric field system, the company claims.

Ingredion targets flexitarians with high-protein pulse flours

Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.

News in brief

Glanbia Nutritionals launches vegan proteins from ancient grains, flax, & chia

Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...

Authentic Foods aims to “revolutionize” gluten-free baking with binder-free, fiber-packed flour blend

Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...

Dispatches: ISM/ProSweets 2015

Döhler debuts gluten-free barley malt for bakery

Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.

Dispatches: ISM/ProSweets 2015

Roquette: Animal-print nuts are colorful and have bite

Nut manufacturers can differentiate with starch coatings that add unusual textures and stand-out cracked color effects, says Roquette.

Certification to assure soy-free sunflower lecithin

Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.

Zeelandia eyes Indian market share in Western-style breads and pastries

Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.

Oatmeal for breakfast may increase satiety and mean a lower calorie lunch

Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?

High omega-3 linseed flour enables bakery health claims, says developer

Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.

General Mills packs whole grain into pancakes and waffles

General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.

The icing on the cake: Real Good Food acquires Rainbow Dust Colours

Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.  

Durum shortage drives German firm to find pasta alternatives

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

Nutrition and health bars expand market share by tying into wellness, athleticism

Nutrition and health bars are stealing market share from the category leading snack and cereal bars in part because they tie into the health and wellness trend dominating many consumers’...

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.

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