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Looking to nature for better ‘clean label’ reformulation

Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at...

Extrusion limits the benefits of whole grains, suggests study

Scientists have investigated how intestinal flora are affected by extruded whole grains, commonly used for breakfast cereals such as Cheerios.

'Climate smart' pulses are key to global food security: FAO

'Climate smart' pulses are essential to global food security by delivering high-nutrition protein to people and critical nutrients to soil, said the UN's Food and Agriculture Organisation (FAO) on World Soil Day. ...

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.

Snack manufacturers advised to target parents about omega-3’s brain benefits for children

Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.

ISA: Mechanism ‘not plausible’ to explain aspartame’s role in weight loss

A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).

FAO calls for keeping fingers on the pulse to eradicate food security

As the International Year of Pulses (IYP) draws to an end, the UN’s Food and Agriculture Organization (FAO) reiterated its belief that pulses can contribute to key Sustainable Development Goals....

Zeelandia UK acquires bakery fillings specialist James Fleming & Co.

Royal Dutch Zeelandia (Koninklijke Zeelandia Groep b.v.) has purchased mincemeat and fillings producer James Fleming & Co. from Südzucker Group.

DOLCE consortium adds two food categories

Research into sugar reduction in food and beverages has been given a boost with the inclusion of two major food categories in DOLCE.

Climate change could increase mycotoxins in maize

As temperatures rise, Dutch and Italian researchers contend we could see an increase in mycotoxin aflatoxin B1, putting maize crops at high risk.

Ingredion takes broccoli to new levels for snack manufacturers

Lightly curried broccoli & almond bites are one example of how snack makers can expand protein-fortified, gluten-free portfolios, says Ingredion.

Splenda sues Dunkin’ Donuts for trademark infringement

Heartland Consumer Products has filed a lawsuit against Dunkin’ Brands and its franchisees for allegedly  misleading consumers into believing they’re getting Splenda when it’s actually a “Chinese-made, [unbranded] sucralose”....

Crisp Sensation claims deep-fried feeling with latest crumb coatings

Crisp Sensation Holding SA has developed five crumb coating flavors for frozen and chilled snacks it claims give deep-fried crispiness without a deep fryer.

DSM prepares to bring fermented stevia to EU market

Ingredient supplier DSM has asked EFSA scientists to complete a scientific opinion for its fermentation-derived stevia.

'Let me be frank: No other broad certification scheme for a sustainable agricultural crop goes as far as RSPO for palm oil.'

United Plantations chief defends RSPO

The Roundtable on Sustainable Palm Oil (RSPO) is battling a number of issues, from its own members adding 'palm oil-free labels' on product packaging to calls at an EU level...

Ornua launches dessert mix for easy flavor addition

Ornua Ingredients has launched a ready-to-use neutral ‘base’ Dessert Mix that enables the user to develop different recipes from one product.

India

Arjuna launches Ayurveda-based clean-label preservative

Kerala-based botanicals major Arjuna Natural Extracts will launch a range of preservatives that the company says will appeal to the clean-label food fixation of millennials by combining herbal extracts with...

Sprouted seed NPD addresses outbreak concerns, says Glanbia

Glanbia Nutritionals has developed two heat-treated sprouted seed products to address escalating foodborne illness outbreak concerns.

Consumer snack attack: stay away from artificial colors and flavors

A recent pan-European survey discloses what consumers look for when buying salty snacks.

Coffee flour may be gluten-free answer to reduce environmental impact of green coffee production

A new concept from a US company provides additional benefits that go beyond the drive to improve gluten-free products.

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with...

Gluten-free demand leads to substitutes vying for vacant role

The demand for ‘no compromise’ gluten-free products that exhibit the same qualities as their wheat-containing equivalents shows no signs of abating. 

Cargill believes it has passed stevia taste test just in time for new nutrition labels

Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several...

IBIE 2016

Arla Foods Ingredients reduces egg whites by 50% with Nutrilac whey proteins

Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand...

IBIE 2016

Answering the call for sugar reduction and clean label: Briess launches whole grain sweetener

Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las...

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