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ReGrained repurposes spent beer grain into a baking ingredient to cut food waste

The old adage that one person’s trash is another’s treasure is the foundation of San Francisco-based startup ReGrained, which makes snack bars from grains used to brew beer and eventually...

General Mills meets sodium reduction target in seven out of 10 categories

General Mills – which five years ago pledged to cut sodium content in 10 key product categories by 20% - has met or exceeded the goal in seven categories.

Ardent Mills launches plan to double US organic wheat acres in three years

Flour producer Ardent Mills has announced a plan that it hopes will more than double the number of organic wheat acres in the United States by 2019.

Flapjacked set to extend probiotic range following Mighty Muffin launch

US pancake and baking mix supplier Flapjacked is developing new products using probiotic GanedenBC30 after launching a range of ‘probiotic-charged mug cakes’.

ITS claims new enhancer extends freshness in cakes without harming quality

International Taste Solutions (ITS) has launched EnhancR to improve the quality of cakes with extended shelf life.

Guest article

Is industry too old-fashioned to connect with living, breathing, sustainability-loving consumers?

At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...

Kellogg taps on-the-go breakfast and sweet & savory trends with 40 US lines

Kellogg is tapping key consumer trends including on-the-go breakfast and sweet and savory flavor combinations with a raft of new products in the US.

Darégal claims its new liquid bread flavorings taste fresher than dried herbs

Darégal is rolling out a range of liquid herb flavorings for breads that it claims tastes fresher than dried herbs.

Biotechs do deal: Eviagenics divests flavonoid technology

French biotech firm Alderys has bought Eviagenics’ micro-organism based flavonoid production platform for an undisclosed sum. The deal will allow Alderys to commercialise the technology and Eviagenics to focus on...

News in brief

Are you going to this year’s FiE? We are

This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).

FiEurope: From the show floor

Carrot, courgette, kale: SVZ launches puree concentrate line to meet soaring demand for vegetables

Asian markets have led demand for vegetable ingredients, but the appetite from US and European markets has increased and this growth is expected to continue gathering pace, according to SVZ.

Corbion preps for US trans-fat crackdown with alternative emulsifiers for bread makers

Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.

Diet soda: A key to weight loss?

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...

Novel yeast to slash carcinogen acrylamide in fried potatos and baked goods, says Renaissance

Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.

Pasta is a low-GI food, says Barilla

Not all refined grains are equal says Barilla: Pasta should not be lumped together with pies and cookies as ‘empty carbs’

Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin.  So why do many consumers – and some...

Oatvita makes big satiety and prebiotic claims, but can it back them?

Claimed health benefits that include increased satiety and balancing of intestinal flora are only partly supported by European Commission regulations, suppliers of the oat-based ingredient say.

Time for candy makers to prepare for FDA added sugar label changes, says consultant

US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...

Solazyme to launch algae butter in early 2016: We’re offering a hard fat from a completely new source

Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as...

Pulp fiction?

Orange crush: Carrot waste finding fibre future

A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.

Not just quantity: Nofima says think about fiber quality

There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?

DuPont launches PowerMill enzyme for efficient baking

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.

Permeate market will 'explode into life' once Codex standard set: Arla Foods Ingredients

The market for dairy permeate powder will “explode into life” once a Codex Alimenatarius standard is adopted, says Arla Foods Ingredients. 

Avian flu: Egg supplies nearly normal though just 14% of hens repopulated

Although it may be 18 months before the 35 million chickens, ducks and turkeys struck by avian influenza (AI) this spring are repopulated, egg supplies will be back to normal...

Mars to source 100% of its rice sustainably

Food giant Mars has said it will sustainably source 100% of its rice by 2020.

Q&A with Cargill

Cargill says Omega-3s poised for growth in snacking

Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.

Key Industry Events

On demand Supplier Webinars

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Almond Board of California
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