News in brief

Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.

SNAXPO 2013: FROM THE FLOOR

Tongue travel: Driving Asian and Hispanic tastes for Symrise

Consumers are more adventurous when it comes to flavors - they want to ‘tongue travel’ - and this has spurred our development of Asian and Hispanic snack seasonings, Symrise says.

Pea protein shows potential for gluten-free formulations

Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.

Sensient: New yeast extracts can help cut sodium by 50%

A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.

Adams Food Ingredients unveils cost-saving dairy ingredient replacement powders

Adams Food Ingredients (AFI) has developed a range of cost-saving clean-label dairy powders that enable manufacturers to replace all or part of a dairy ingredient.

UK government to introduce new salt reduction targets for industry

The UK government has announced that it will roll out new voluntary food industry targets for salt reduction, aimed at cutting average salt consumption by a quarter.

Puffed and toasted ancient grains plug unique texture and flavor demands, says ConAgra Mills

Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.

Kerry continues sub-Saharan expansion with South African acquisition

Kerry Ingredients & Flavours has acquired South African sweet ingredients firm Orley Foods for an undisclosed sum, in a deal it hopes will expand Kerry’s presence in sub-Saharan Africa.

Engrain to develop international variants of shelf-life promoting enzymes

Enzyme specialist Engrain will develop new variants of its two blends that extend shelf-life in packaged bread, its technical sales manager says.

‘Mixing different disciplines together is a great source of innovation’: Puratos R&D head

Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.

Global report on food colours

Clean label trend helps drive natural colours to overtake synthetics

Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from...

Sweden’s Salinity brings all-natural mineral to US salt reduction market

A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or...

New cocoa powder taps rising consumer demand for intense flavour, says ADM Cocoa

ADM Cocoa has introduced a new intense cocoa powder at Gulfood in Dubai this week, tapping into consumer interest in richly coloured and intensely flavoured cocoa products.

The International Year of Quinoa Launched

Ancient quinoa has future value in food security, says UN

The United Nations has hailed the ancient grain quinoa as a valuable and extraordinary crop that can help in the push forward on food and nutrition security.

Kamut International: ‘We believe our ancient wheat can become a culture and not a fad’

With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target...

Packaged Facts on the hottest food trends of 2013: Pulses, popped whole grains, quinoa, almonds and high-protein breakfasts

Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market...

Tackling wheat woes and consumer taste: Puratos reformulates and launches new bread improvers

Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.

Ultra-fine wheat bran plugs health and can improve texture and structure, says Limagrain

Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of...

EnWave vacuum technology boosts functional ingredient content of dried fruit

In a technology demonstration, EnWave, based in Vancouver, BC, has used its used its proprietary Radiant Energy Vacuum dehydration technology to enrich dried fruit  with the enzyme B-galactosidase; an enzyme responsible...

Taura confident ingredients knowledge will aid shift into finished snacks development

Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.

Ireks sees ‘superfood’ demand in UK as it launches chia seed bread mix

German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.

Hi-Maize resistant starch may replace flour in foods with minimal sensory impact

Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from...

EU health claim winner

Cross-Atlantic choline team banks on EU health claim conversion

US supplier Balchem has joined with Dutch firm Van Eeghen Functional Ingredients (VEFI) to develop the European choline foods and food supplements market, after the nutrient won three EU health...

News in brief

Girl Scout mango crème cookies are ‘not remotely equivalent to fruit of any kind’ says CSPI

The Girl Scouts of America are facing some healthy flak after promoting their new Mango Crème cookies with NutriFusion as nutritionally equivalent to fruit.

Big breakthrough in ancient, organic grains? Researchers make ‘great strides’ in health benefits of ancient wheat

A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits...