NEW ‘Fruit Juice Drops’ for chocolate panning, fruit snacking or baking applications
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Sectors > Cakes & Pastries
Stevia cake can match sugar equivalent with right additions, say researchers
Researchers claim to have found a stevioside cake formulation with comparable quality to a sugar-based preparation
Functional gluten-free biscuit developed using ancient cereal
Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.
Real Good Food Company will invest in its bakery ‘gem’
The Real Good Food Company (RGFC) has pinpointed its bakery ingredients business Renshaw as the ‘gem’ within the group and has committed to a growth strategy for this arm.
Confectioners ask why chocolate chip cookies avoid fat bloom
Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded...
National Starch Food Innovation Europe targets reduced fat pastries
National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.
Dispatches from Israel
GreenLite targets Europe with gluten free products
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
No need to mix xylanases anymore, says Novozymes
Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using...
Glanbia’s flaxseed guar gum replacer shaves 40% costs
US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring...
Starbucks will face hefty competition in the baked goods arena: Analyst
Starbucks' shift into the consumer packaged goods (CPG) space with French brand La Boulange won't happen for a considerable time and when it does it will face stifling competition, according...
News in brief
Palsgaard gets RSPO supply chain certification
Emulsifier specialist Palsgaard has obtained a Mass Balance certification from the Roundtable on Sustainable Palm Oil (RSPO).
Lycotec develops ingredient for weight management and cholesterol lowering chocolate
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Tate & Lyle provoked into cracking egg crisis in bakery
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Inulin can up nutritional profile of gluten-free bakery if water binding can be mastered – study
Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery.
Low carb diets may increases heart disease risk
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of...
Resistant starch balances texture in reduced-fat biscuits, study
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
Novel fiber paves way for next generation of heart healthy baked goods
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in...
Starbucks’ Bay Bread acquisition gives it platform for hybrid consumer goods brand
The Starbucks Coffee Company has acquired US bakery firm Bay Bread and its La Boulange brand giving it scope to roll-out branded baked goods in selected US retail stores over...
Cargill makes sweet, specialist baking expansion with Oregon site
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
DKSH to open confectionery and bakery innovation centre in Mumbai
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
Mühlenchemie launches guar gum replacers
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara...
Revised trade body pamphlets to aid SMEs in acrylamide reduction
Resource-scarce bakery and snacks small and medium-sized enterprises (SMEs) will benefit from revised acrylamide reduction pamphlets, according to trade body FoodDrinkEurope (FDE).
Taste receptor discovery could help industry ease the bitter taste of stevia
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest...
News in brief
UK government U-turns on pasty tax
The UK government has now reversed its plans to tax pasties 20% outlined in its March Budget.
Containers increase shelf life without additional preservatives - Linpac
Linpac Packaging has created a range of bakery containers which they claim can increase shelf life without using additional food preservatives.
DSM toolkit lionises enzyme and yeast cell wall combo for guar gum replacement
Specialty ingredients supplier DSM has developed a four-page toolkit that champions using an enzyme and yeast cell wall blend to complete replacement of guar gum in bakery products.
