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Dispatches: AACCI annual meeting 2014

Sprouted grains not just about nutrition and taste, says Ardent Mills

Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.

FAO World Food Day 2014: Family Farming

ABA chief: Farming infrastructure critically important for wheat

Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.

Defatting oats for higher beta-glucan content: Study

Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.

EFSA backs non-digestible carbs for sugar reduction

EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Ebola outbreak threatens West African food security with severe inflation and labour shortages: FAO

The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola outbreak, where long-term impacts on food security are a major concern.

Frito-Lay Japan develops flurry of limited edition snacks

Frito-Lay Japan has developed an array of limited edition snacks for October, from avocado and cheese tortilla chips to burdock and soy flavored extruded snacks.

Dispatches: AACCI annual meeting 2014

Kellogg: Acrylamide reduction is a heavily patented world

Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to the sugar.

Commodity reports: European Commission

EU cereal harvest to hit 2014 record

The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.

Dispatches: AACCI annual meeting 2014

Cottonseed: The next big GMO-free protein for snacks?

The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.

Diamond Foods to build innovation center

Diamond Foods will pool snack NPD efforts under one roof with its first dedicated innovation center.

Dispatches: AACCI annual meeting 2014

General Mills: Think globally; act local to tackle consumer problems

Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery platform.

News in brief

GanedenBC30 granted approval in four Asian markets

Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification. 

Sodium acid pyrophosphate (SAPP) doesn’t belong in foods labeled ‘all-natural’, FDA warns baker

Leavening agent sodium acid pyrophosphate (SAPP) doesn’t belong in products making ‘all-natural’ claims, even if they are USDA certified organic, the FDA has told a Massachusetts-based baker.

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

Science short

Actions urged to combat widespread European vitamin D deficiencies

Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.

EU snack sector: Origin labeling would be ‘really problematic’

Origin labeling for single ingredients would be a logistical nightmare for snack makers serving no value to consumers, says the European Snacks Association (ESA). 

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