Red palm oil could colour foods without food colouring

Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.

Study: Yeast beta-glucan boosts cold-fighting potential 25%

Yeast beta-glucan increases the body’s ability to fight pathogens, and showed a 25% better record of cold-fighting compared to placebo in a new German study.

Fairtrade demand spurs rapid increase in supply

Fairtrade International has said the number of farmers and workers benefitting from the system increased by 13% in 2011 as the food and drink industry continues to pledge its support,...

Prebiotics can battle obesity (by influencing genetic behaviour): Researchers

Prebiotic fibres like oligosaccharides can help ease gut ‘dysbiosis’ common among the obese and overweight, say Belgian researchers.

CSM strong trading update set to tempt US and European bidders?

CSM has released a 2012 unaudited trading update to inform potential buyers from the US and Europe on business progress ahead of its mid-year divestment.

Barry Callebaut targets authenticity with single origin cocoa and chocolate

Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.

A snapshot: Healthy bread and snack reformulation in the UK

Allied Bakeries, Premier Foods and United Biscuits have invested in healthful reformulation and new product development (NPD) over the last few years – with salt and fat reduction, whole grain...

Callebaut ups Scandinavian capacity with $36m Carletti acquisitions

Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.

Flawed Harvard study unfairly criticizes whole grain stamp, and proposes bizarre alternative, says Whole Grains Council

A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says...

New egg white replacer to benefit gluten-free formulators, says Penford Ingredients

Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.

Special Edition

Improving Gluten free bakery quality: 2012 ingredients highlights

BakeryAndSnacks.com brings you a roundup of the latest research into gluten free production to give ideas on how your company can formulate to benefit from the growing category.

DSM buys Swedish oat beta-glucan brand

A day after confirming the €500m acquisition of New York-based blends specialist Fortitech, Royal DSM has concluded the year by buying beta-glucan brand Oatwell from Swedish Oat Fiber (SOF).

Gluten-free festive bake-off: Quality vs nutrition

BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.

Gourmet fruit range targets artisan chocolatiers and bakers

Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.

News in brief

Synergy introduces ‘authentic’ cheese flavour range for bakery

Synergy has introduced a new range of cheese flavours for savoury baked goods such as breads, scones, bagels and muffins, the company has said.

Clarkson teams with Italian firm to boost organic soy lecithin supplies

Clarkson Soy Products has moved to alleviate the pressure on organic soy lecithin supplies by entering into a relationship with an Italian supplier, the company announced yesterday.

Delay cake staling with novel enzymes, says DuPont

DuPont has launched a new range of enzymes that it claims keeps cakes fresher for longer.

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is...

Sensient’s natural apple flavors to plug ‘positive nutrition’ desires

Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.

Financials: Ajinomoto income down; AAK ingredients' record quarter

Only an extraordinary pension return of Y27.7bn (€268m) dragged Japanese food, ingredients and pharma player Ajinomoto into the black for the March-September period as ordinary income slid 11% to Y39.2bn...

Sugar profits sweeten the deal for ABF as grocery and ingredients slump

A bumper performance in the sugar market has helped Associated British Foods balance sharply declining profits in its ingredients and grocery businesses.

Kerry reports strong growth despite tough trading conditions

Strong growth in Kerry Group’s ingredients and flavours division has helps to balance out slow-down in consumer goods, as revenues increased by nearly 11% to €4.4 billion.