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New UK nutrition guidelines target obesity crisis

New guideline daily amounts (GDAs) on food packaging in the UK will empower consumers with vital nutritional knowledge and help cut rocketing obesity rates.

Cracking the corn code could unlock nutritional value

Plans to unlock the genetic code of the corn plant could help lead to higher yields and better quality ingredients.

Safety alerts indicate continuing problems in EU countries

A total of 66 alerts and information notices on contaminated and unsafe food or feed within the EU's borders were sent out to the various member regulators last week, marking...

Sugar demand rising at expense of sweeteners, claims sugar industry

Demand for natural sugar is on the rise, as consumers start to turn away from 'unnatural' sweetener products, according to the nation's Sugar Association, an industry body concerned with the...

APV dough moulding head improves quality, cuts costs

Bakers can significantly improve bread quality and volume and also reduce levels of bread improver ingredients by fitting a special moulding head onto their existing dough moulders, say manufacturers APV...

High fat-low carb diet reduces heart's energy stores

High fat-low carb diets, such as the once-trendy Atkins diet, appear to negatively impact the heart's energy stores, shows new research presented in the US this week.

Weekly Comment

Food safety for all

After all the increased safety procedures put in place over the past decade, one might have been lulled into thinking that poisonings and deaths from food contamination would be rarer...

Not enough safety data on chia, says EFSA

European food safety experts are calling for further safety studies on the omega-3 rich seed chia, before it can be introduced onto the European market.

ISO food safety certification underway in EU

SGS says it has issued the first ISO 22000 certification to a food processor in Spain, marking one of the first general uses of the supply chain standard in the EU.

Nut allergies may not last, says study

As Europe prepares for tougher rules on allergen labeling, a new study has found that allergies to almonds, pecans, cashews and other tree nuts may not be lifelong.

Galactic announces lactic acid price increases

Lactic acid giant Galactic is the latest ingredients firm to announced substantial price increases on the back of rocketing energy costs.

Modular ovens designed for ramped up production

A new series of convection ovens from DFE Meincke are designed in a modular form to meet the demand for bakery production on a larger scale.

Sweet taste study promises perfect sugar replacement

A low-calorie sweetener that tastes exactly like sugar and could help control diseases like diabetes and obesity could be just round the corner, according to a new study.

Weekly comment

No avoiding sustainable sourcing

Food companies do not yet face the ethical sourcing equation of the clothing industry, where brands from Nike to Marks & Spencer cannot afford a single claim of sweat-shop production....

Food safety crackdown underway in the EU

In the run up to the introduction of new EU regulations, the death of a boy from E. coli and the subsequent closure of a UK processor highlights the increasing...

Health is key to growing food bar market

Health is a key driver for sales of food bars, which look set for an annual increase of around 9.9 percent over the next five years, according to new market...

EU yeast initiative to further industry knowledge

Yesterday's launch of the EU-funded Yeast Systems Biology Network could eventually help European yeast producers fight off the growing challenge from China.

New system sets standard for bread quality control

A new version of an image analysis system for baked products has been launched, designed to make quality control and ingredient testing an easier and faster process for the bakery...

Duchy Originals to fill UK market gap for organic pastry

UK organic food company Duchy Originals is to enter the nation's niche organic pastry market, announcing this week that it is to open its first production facility to manufacture the...

Age and habit influence cereal choice, says study

Age and habit are key influencing factors when it comes to the type of cereal US consumers choose to buy, according to a recent study by Zogby International.

Natural enzyme found to improve bread quality and shelf life

Researchers in Ireland may have developed a naturally occurring enzyme preparation for baking, which increases loaf volume and crumb softness while also extending shelf life by three days.

Weekly Comment

Putting a premium on substance over style

Food producers are flogging the term 'premium' for all it's worth, threatening to flood a market that relies on exclusivity for its success with well-packaged tat.

IFST issues update on food allergies

With new European rules on food allergens enforced next month, the voice of UK food scientists issues an update of its statement on food allergies.

Chinese market sees biscuit boom

Biscuit consumption in China has soared in recent years, on the back of changing consumer lifestyles and a general growth in disposable incomes, according to a report published by Leatherhead...

Frutarom targets frozen bakery with first move into meat and fish systems

Cashing in on the soaring mega-trend for convenience food, extracts and flavours, Frutarom moves into meat and fish preparations for the first time.

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