Breaking News on Industrial Baking & Snacks


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Canadian research finds oat beta-glucan exhibits a lowering effect on all bad cholesterol

Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.

IBIE 2016

Arla Foods Ingredients reduces egg whites by 50% with Nutrilac whey proteins

Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products with free-range eggs. 

IBIE 2016

Answering the call for sugar reduction and clean label: Briess launches whole grain sweetener

Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada. 

Sunkist builds momentum in real fruit snacks arena

Plant-based product developer, Snack it Forward claims it’s ‘reinventing the fruit snack’ with the expansion of the Sunkist range - free from gelatin and added sugar.

SIAL, Paris 2016

Crunch time! Propercorn showcases Crunch Corn range in Paris

Propercorn is showcasing its Crunch Corn range for the European market, at SIAL, Paris, this week October (16-20).

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of 2008 and 2014. 

IBIE 2016

American Key Food Products partners with Kumamoto Company to bring ‘superfine’ rice flours

US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.

IBIE 2016

Growing against regulations: Cannabis edibles industry’s significant profit margins are yet to be seen, Colorado marijuana bakers said

Experts from the cannabis edibles industry have shattered the popular belief that manufacturers of cannabis-infused bakers are able to make large profit margins due to the growing cannabis market. 

SupplySide West 2016

Ingredion reduces sugar by 30% in baked goods with prebiotic fiber

Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

A winning formula? Free-from snacks are safest bet for food start-ups

Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.

SubConnection puts menu fatigue in the crosshairs with 10 bold bread flavors

SubConnection, a deli concept from Sodexo, a food and facilities management company in North America, is going bold this season by introducing a line of freshly baked, flavored breads. But there is more than meets the eye, behind this carefully pondered decision.

Brazil to modernize wheat and maize flour legislation to improve consumption of iron and folic acid.

Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.

Expo East 2016

I Won Organics continues to tap plant-based protein frenzy, expanding North America footprint

High protein is considered the second most important product claim by consumers who purchase better-for-you snacks, according to a recent Mintel survey sampling 993 internet users. 

'War on sugar’ fosters change for global candy industry: Euromonitor

The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.

Expo East 2016

Probiotics migrate from drink and yogurt chillers to the snack aisle

Probiotic is booming as an ingredient in the US market, particularly in the beverage category as companies target consumer interest in digestive and gut health. 

Expo East 2016

Natural Sins targets $1m sales after seeing 300% growth in 10 weeks

The $4bn global dried fruit market has inspired snack manufacturers to come up with new ideas to gain a competitive edge in the category. But what’s the next grounder breaker as more and more companies begin cutting ingredients in their products and experimenting with new flavors?


Clean label, egg replacement, sugar reduction: IBIE 2016 bakery ingredients round-up

IBIE 2016 is just around the corner, and major ingredient companies are gearing up to present their latest products for the bakery industry. Here, BakeryandSnacks offers a preview of a few of the goods that will be on show and tap into key industry concerns including sugar reduction, clean label and shelf-life improvement.


Clean label: Small but growing part of bakery products mix, says DuPont

Clean-label products represent a small but growing part of the bakery market, according to ingredients supplier DuPont Health and Nutrition.

Eating bread made with ancient grains could benefit heart health, study shows

Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.

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