The European Commission has cleared the acquisition of the world’s largest sugar trader ED&F MAN by Europe’s largest sugar producer Südzucker and said it would raise no competition concerns on one condition.
Carbery is exploring the potential of flavours to make protein-fortified products more palatable to ageing consumers, according to head of research and development Aine Hallihan.
United Biscuits has cooled reports that it is developing a milk chocolate version of its traditionally dark chocolate orange-flavoured treat, Jaffa Cakes, casting it off as ‘rumours’.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.
While stevia is beginning to take off in a number of baked goods and snack categories in the US, Asian and South American markets, some other emerging ‘natural’ sweeteners look ready to take it on in the segment, claims Datamonitor.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
