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'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more...

Canadian firm to debut blended solution for vegetarian protein, fiber fortification

Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....

“Shhh!” seaweed swell could tackle UK iodine deficiency

Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.  

Fazer secures license for oat extraction technology

Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.

Flavour delivery particle can cut sugar by half – and is cheaper than sugar

A proprietary carrier particle can reduce sugar content and calories by more than 50%  – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.

News in brief

Genius Foods recalls gluten-free products due to gluten findings

Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.

Mushroom mycelium could breathe new life into declining cereals category, claims MycoTechnology

Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of...

Real Good Food to focus on growth via acquisitions

The Real Good Food Company will focus on growth, partly through acquisitions, following the sale of its sugar subsidiary Napier Brown business, according to boss Pieter Totté.

Young adults may need targeting to increase whole grain intake

Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all,...

Grains research ‘imperative’ for bakers, says Grain Foods Foundation

Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).

Egg supplies decreasing at ‘alarming rate’ due to avian flu, warn bakers

Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American...

How can industry warm the Western palate to eating insects?

To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets. 

Bakery sets out on satiating mission with new products

Five new weight management concepts from DuPont Nutrition and Health focus on the bakery sector, including breads, cakes and cereal bars.

Novozymes promotes enzymes for ‘gentle’ omega-3 processing

Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.

News in brief

ITS expands into Spain, Italy and Portugal

UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.

‘Consumers are more than ready for pulse bread’, says supplier

Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.

Nuts: A ‘five-a-day’ food?

The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.

Meta-analysis supports cholesterol-lowering potential of beta-glucan

Consuming beta-glucan may help slash total and LDL cholesterol levels for people with elevated levels, says a new meta-analysis of 17 RCTs.

Dispatches: Snaxpo 2015

Sprouted grains: It’s kind of like organic was 15 years ago, says supplier

Sprouted grains have started to edge into snacks but the lack of any official definition means industry must heavily invest in developing the sector, says US ingredients supplier SK Food...

Dispatches from Anuga FoodTec 2015

Bakery boom? SojaProtein to revive enzyme-active soy flour and target gluten-free

Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.

Taura Natural Ingredients helps shelf-stable snacks meet demand for fruits

Fruits and vegetables are “hot” right now,but sales do not have to be restricted to the produce section of the grocery store thanks in part to innovations from Taura Natural...

‘State-of-the art’ warehouse for Blue Diamond's US almond plant

California-based almond agricultural co-operative, Blue Diamond Growers, is struggling to cope with increasing throughput at its processing plants and will expand warehouse facilities by 33% to absorb the impact, according to...

Dispatches from Anuga FoodTec 2015

Food technologist: Global interest in sourdough is growing

Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.

The GMO factor is beginning to impact fiber choices, says Beneo

While multiple factors from price to functionality determine which fiber is best for any given application, chicory root fiber (inulin) is gaining ground with many food formulators owing to its...

CEO shake-up: The strategy talk

Zeelandia execs: JVs will remain core to expansion and innovation

Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.

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