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How is Californian drought affecting almond supply?

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and...

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine...

Renaissance Bioscience files patent for non-GMO, acrylamide-reducing baker’s yeast

Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.

Dispatches from IFT 2015

Bunge claims 'push forward' in shelf life and trans-fat elimination with tortilla tech

St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.


Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...

Quinoa's protein potential: From healthy whole food to versatile ingredient

After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.

Dispatches from IFT 2015

ADM deZaan claims 'industry first' natural dark cocoa powder

ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...

Ultra-fast-growing aquatic plant promises year-round supply of sustainable vegetable protein

A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show...

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more...

Canadian firm to debut blended solution for vegetarian protein, fiber fortification

Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....

“Shhh!” seaweed swell could tackle UK iodine deficiency

Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.  

Fazer secures license for oat extraction technology

Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.

Flavour delivery particle can cut sugar by half – and is cheaper than sugar

A proprietary carrier particle can reduce sugar content and calories by more than 50%  – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.

News in brief

Genius Foods recalls gluten-free products due to gluten findings

Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.

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.

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