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News in brief

DuPont’s bakery enzymes approved in Japan

DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry....

Nestlé pledges to cut sugar by 10% in UK breakfast cereals

Cereal Partners Worldwide, a joint venture between General Mills and Nestlé, has announced it will further reduce the sugar content in its Nestlé-branded cereals in the UK over the next...

IFT 2017

Kraft Heinz Ingredients extends clean-label cream cheese to biscuits

Kraft Heinz Ingredients (KHI) showcased biscuits flavored with its clean-label cream cheese powder at IFT held in Las Vegas last month.

Ingredion unveils texturizer series for baked snacks

Ingredion answers Asian consumer demands for wider range of textures in baked snacks

Hostess grows breakfast portfolio to capture all-day breakfast eaters-on-the-go

Hostess Brands has added two products to its breakfast portfolio - Hostess Cinnamon Sugar Crunch Donettes and Hostess Apple Streusel Coffee Cakes.

Full durum: The South Australian science of spaghetti

A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer. 

Barry Callebaut-owned American Almond’s new facility opened in New Jersey

American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio. 

'We will react and respond to any discriminatory measures against Malaysian palm oil,' warns minister

With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly...

New variant of Queen’s favoured crispbread Ryvita could be top three bestseller

Ryvita is rolling out Three Cheese Thins throughout the UK in July, with Estefania Boerr, senior brand manager at the crispbread producer, expecting it to become a top three selling...

What are the best flours to use in gluten-free bread? Study evaluates contenders

The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.

Bugs are big business for tomorrow’s snacks, says PepsiCo; calls for ideas

The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks.

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.

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