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News > Ingredients

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.

SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS

What happens after protein? Canadean suggests we may need a new 'super ingredient'

Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.

Less color means more? DDW ‘surprised’ by bakery color retention study

D.D. Williamson tells BakeryAndSnacks.com that it was surprised by the results of company research exploring the color retention qualities of different natural colors in baked goods.

Food firms should step up sugar cuts, say shoppers

Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.

Mornflake: Gluten-free oats will soon become competitive

The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.

Special Edition: Powered up and packing nutritional punch

DSM: Just because a product is ‘natural’ doesn’t mean it is nutrient rich

Consumers may be interested in natural products but fortification remains vital given nutrient shortfalls in the US, says DSM.

SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH

Slow-burning energy...Novel baked apple snack with isomalt shows satiety potential

Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.

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