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Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing...

Puratos: Wild berry bakery fillings on trend

Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II

Ingredients manipulation is the future for healthy bakery, says Leatherhead

Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

What makes whole grains whole? Researchers target Europe-wide definition

A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.

Alternative snack protein: “Hybrid” meat wins over insects, lentils and seaweed

Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed. 

News in brief

Fazer files health claim application for rye bread

Finnish food major Fazer Group has lodged a health claim application with EFSA for rye bread.

Yildiz sells yeast unit for €162m

Turkish food group Yildiz Holding has sold its yeast unit Dosu Maya to French firm Le Saffre for €162m.

Healthy breakfast: British oat sales soar, spices next?

British oat sales have soared amid a boom in healthy breakfast options like porridge and granola bars, but manufacturers should innovate with spices, says ingredient supplier EHL.

News in brief

Golden Peanut invests in South African nut market

Golden Peanut Co., a subsidiary of Decatur, IL-based Archer Daniels Midland Co., has acquired an 80% ownership stake in the assets of a South African peanut business and a 50%...

FDA approves expanded use of acacia gum

The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by...

Action on Sugar: New global campaign takes aim at high level of sugar in foods and drinks

A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food...

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

World Cup fever: Brazil to inspire snack flavors in 2014

Next year will see snack flavor trends shift to lemon, lime and salsa driven by the buzz around the Brazil World Cup, says flavor innovation head at Pringles EMEA.

News in brief

Land O’Lakes dairy seasoning targets Tex-Mex trend

Land O’Lakes has launched a cheese-based seasoning that it says is a perfect fusion for the popular Tex-Mex flavor profile.

News in brief

IFF invests in Jakarta manufacturing and creative centre

US-based International Flavors & Fragrances, one of the world’s biggest developers of flavours and fragrances for consumer products, has revealed plans to invest over US$50m in its flavours operations in...

Pre-soaked ancient grain mix hits on health and saves time, says Corbion Caravan

Bakers can save production time and win health-conscious consumers with pre-soaked ancient grains, according to creator Corbion Caravan.

Wilmar’s no deforestation palm oil policy ‘dwarfs any previous commitment’

Environmental groups have welcomed a no deforestation policy from the world’s largest palm oil trader Wilmar International.

Breaking news

Three injured in explosion at Corbion Caravan plant in Kansas

Three people were injured in an explosion at the Corbion Caravan factory in Kansas City, Kansas, in the early hours of Friday morning.

Dispatches from FiE

Tereos Syral: Guilt is bakery’s ‘key limitation’

Tereos Syral says despite innovations within the bakery sector, guilt associated with these products must be overcome to ensure growth.

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry...

Dispatches from FiE

Is the next generation of fruit functional?

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...

Special Edition: Ancient Grains

Sorghum has bright future with formulation flexibility, drought tolerance

Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.

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