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Nutritional ingredients firm Barentz International expands in Vietnam amid rising APAC sales

Dutch ingredients firm Barentz International recently has opened its first office in Vietnam, on the back of 15% annual Asia Pacific growth.

UK supplier creates low morphine poppy seed blend after drug test alarm

A UK-based specialist ingredient maker has launched a poppy seed blend which contains low morphine content, amid a number of recent cases in which individuals have failed drug tests after...

Rising butter price “causing a panic” among bakers, biscuit, cake and pastry makers

French bakery associations, La Fédération des Entrepreneurs de Boulangerie (FEB) and Les Fabricants de Biscuits et Gâteaux de France, have risen the alarm over the relentless upward drive of the butter...

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The Brussels-based speciality ingredients developer took a different look at bread through a virtual reality campaign to reiterate the benefits of its Puraslim range of bread mixes and improvers.

Renaissance BioScience receives funding to advance next-generation yeast R&D

Renaissance BioScience Corp. (RSBC) has been given a C$500 0000 (US$370,000) boost by the Government of Canada to advance its next-generation yeasts.

News in brief

Corbion launches emulsifiers to reduce PHOs and saturated fat in sweet baked goods

Corbion has developed a new line of emulsifiers, named SweetPro, to help bakers eliminate partially hydrogenated oils and reduce saturated fat in their sweet baked goods.

Sourdough or white? Trust in gut reaction to provide the answer

The gut microbiome has a major say in whether ordinary white bread or an artisanal sourdough loaf is “healthier,” a study claims. 

Sweets & Snacks Expo 2017

Innova Market Insights identifies hybrid and "moment-centric" snack trends

Snacking is becoming more important to consumers who are seeking out new globally-influenced flavors, occasions to snack, and the convergence of culinary trends in the category. 

Spanish scientists roll out low gluten wheat alternative onto new markets

Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the...

LCI adds clean touch to functional bakery ingredients

Limagrain Céréales Ingrédients (LCI) has unveiled LCI Touch, its latest range of functional ingredients focused on clean label.

Puratos puts provenance at the forefront with new bread mixes

Bakery ingredients supplier Puratos UK has launched three new baking mixes to enable high street and industrial bakers to personalize on-trend bread varieties.

New oil palms promise highest crude palm oil yields in industry: GAR

A new variety of oil palm developed using traditional plant breeding techniques will increase crude palm oil yields by up to double current levels, says SMART Tbk, a subsidiary of...

Orkla snaps up distribution deal for acrylamide-reducing yeast

Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.

Trump and pope put potica’s political popularity centrestage

An exchange between Melania Trump and Pope Francis is not the first time the Eastern European cake has made it to the political podium.

AGRANA Fruit expands into India through acquisition

Austrian fruit ingredient company AGRANA Fruit, part of the AGRANA Group, has acquired a fruit processing plant from the Indian company Sai Krupa Fruit Processing Pvt. Ltd.

Rising butter price stirs up discontent in bakery and pastry sector

The price of butter has risen sharply in the past year raising concern in the bakery and pastry sector globally.

OmegaIngredients launches sweetening flavour modifier in powder form

OmegaIngredients' "smarter than a sweetener" flavour modifier in powder form allows manufacturers to shift sugar reduction efforts beyond beverages to cakes, biscuits and ice cream, it says.

French yeast giant Lesaffre establishes APAC hub in Singapore

Lesaffre, a 164-year-old French company specialising in yeast and fermentation products, has officially opened its regional expertise hub in Singapore, consolidating its different APAC business streams.

Univar to bring Bunge lecithin range to Europe

Bunge has partnered with ingredient distributor Univar to bring its lecithin brand BungeMaxx to Europe, Middle East and Africa (EMEA).

Unicorn Ingredients offers gluten-free guarantee with its seeds for bakers

Unicorn Ingredients has unveiled its latest range of seeds, which meet the growing demand for gluten-free and nutritionally beneficial additives.

Real Bread Campaign urges Defra to regulate UK bread sector

The Real Bread Campaign has called on the UK’s Department for Environment, Food and Rural Affairs (Defra) to enact legislation requiring manufacturers to list all ingredients, including processing aids.

Against the Grain: Food Waste

Too good to throw away

Innovative snack start-ups are proving there’s no reason for the world to continue wasting 1.6bn tons of food valued at almost $1 trillion yearly.

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Fresh bread following craft beer’s trajectory, says Novozymes

Danish biotech firm Novozymes AS is investing in R&D to help meet changing consumer demands for bread with immediate freshness and low carbs.

News in brief

Sainsbury’s removes a number of Houmous products after complaints over the taste

Supermarket chain Sainsbury’s has temporarily removed a number of Houmous products from its stores due to a ‘taste issue’.

RSPO issues first ever RSPO Next palm oil certification

The Roundtable on Sustainable Palm Oil (RSPO) has issued its first RSPO Next certification, a stricter voluntary add-on, to Colombian-based agribusiness Daabon Group.

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