Breaking News on Industrial Baking & Snacks

News > Ingredients

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.

This year’s almonds ‘smallest in 40 years’

This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according...

Special Edition: Super grains! From chia to quinoa

Chia boom: With 239% growth, chia category set to hit $1 bn by 2020

Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?

Special edition: Super grains!

Chia and quinoa lead the field - by miles - when it comes to product launches with ancient grains and seeds, says Datamonitor

The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just...

Live from FiE

Who won what at this year’s FiE awards?

Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what...

Penford broadens fiber portfolio with corn variant

Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.

Special edition: Super grains!

Barley ‘always a bridesmaid, never a bride’: getting this super grain into the spotlight

Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like...

Trans fat crackdown: How long does the industry really need to eradicate partially hydrogenated oils from the US food supply?

There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out...

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of...

News in brief

Ingredients by Nature enters strategic partnership for food-grade nutritional yeast

Ingredients by Nature has entered into a strategic partnership with ICC Brazil and Angel Yeast Co. to supply food-grade nutritional yeast ingredients for the US supplement and nutritional foods market.

Novozymes plugs bread freshness with new enzymes

Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.

DuPont tackles global food shortage on micro level

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Clean label isn't as big as industry thinks, says DuPont

Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says. 

Minimizing costs through ingredients

There are plenty of cost-cutting strategies out there for bakers, from staffing, production efficiency, packaging and ingredients management. But how important is formulation? And are bakers looking that closely to...

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Pick your bread side: Cheap and cheerful or health value?

Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an...

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

On the cheap: Bakers must look beyond ingredients to cut costs

Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.

Novozymes: ‘Freshness’ has evolved - it’s now multi-dimensional

The definition of freshness in bakery has evolved into a multi-dimensional parameter that goes far beyond shelf life, says Novozymes.

DSM profits rise 27% but nutrition space ‘sluggish’ as omega-3 bites

DSM has delivered a Q3 increase in EBITDA earnings of 27% across all its divisions despite “headwinds” like the ongoing economic flatline in Europe and elsewhere, challenging currency movements and rising ingredient...

Bunge: Consumer concerns on hydrogenation prompted R&D

Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.

Breaducation: Veggie bread could win back consumers

Vegetable fortified bread has gone mainstream in Canada and this could help combat some of the sector’s bad health press, says an analyst.

Global yeast market could be worth $5.1bn by 2016

Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach...

Puratos rolls out fat-cutting, long-life fillings globally

Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says. 

Nutrition policy expert: Switch to healthy oils now - before regulation

A nutrition policy expert has urged bakers to switch to healthy oils for fat replacement in bakery to make up for under-consumption and preempt future regulation.

Key Industry Events