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Non-GMO factor gives Omega-9 canola a boost in battle of next generation healthy oils

Production of omega-9 canola oils from Dow AgroSciences' patented Nexera seeds has surged 250% since 2011 as food manufacturers  continue to seek healthier alternatives to oils high in trans- and...

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Salt of the Earth: Sea salt blend can slash sodium by 66%

Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.

Campden BRI: Alginate gel-in-oil emulsions can slash fat in bakery by 50%

Alginate gel-in-oil emulsions can be used to half the fat content of cakes and biscuits, according to research from Campden BRI.

Bakels bakery center opens to aid new product growth

Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.

Professor: Gluten-free baking must not forget starch

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

DeutscheBack extends gluten-free choice with rice bread sourdough mix

A gluten-free ready mix using non-wheat sourdough ensures better taste and color in rice breads, says DeutscheBack.

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Frutarom introduces tea-based extract to extend shelf life

Frutarom Savory Solutions has added a new plant extract to its Origanox range for extending the shelf life of fried foods, extruded snacks and baked goods.

Special Edition: Gluten-free

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are...

Consultant: Mineral salts are an ‘elegant’ choice for sodium reduction in bakery

High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.

Carob flours: The novel antioxidant option for cereal?

Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.

Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing...

Puratos: Wild berry bakery fillings on trend

Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II

Ingredients manipulation is the future for healthy bakery, says Leatherhead

Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

What makes whole grains whole? Researchers target Europe-wide definition

A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.

Alternative snack protein: “Hybrid” meat wins over insects, lentils and seaweed

Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed. 

News in brief

Fazer files health claim application for rye bread

Finnish food major Fazer Group has lodged a health claim application with EFSA for rye bread.

Yildiz sells yeast unit for €162m

Turkish food group Yildiz Holding has sold its yeast unit Dosu Maya to French firm Le Saffre for €162m.

Healthy breakfast: British oat sales soar, spices next?

British oat sales have soared amid a boom in healthy breakfast options like porridge and granola bars, but manufacturers should innovate with spices, says ingredient supplier EHL.

News in brief

Golden Peanut invests in South African nut market

Golden Peanut Co., a subsidiary of Decatur, IL-based Archer Daniels Midland Co., has acquired an 80% ownership stake in the assets of a South African peanut business and a 50%...

FDA approves expanded use of acacia gum

The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by...

Action on Sugar: New global campaign takes aim at high level of sugar in foods and drinks

A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food...

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

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