How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
Litigation addiction is a real thing, but just as Prince Harry has scores to settle, so does Grillo’s Pickles, this time alleging that Patriot Pickle ‘stole’ their beloved proprietary recipes for a line of Whole Food-branded pickles.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Fermented grains are capable of lowering total fat mass, body weight and waist circumference, suggesting their potential as a functional health food with anti-obesity effects, say Korean researchers.
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.
The Campaign has ramped up its efforts to lobby for an Honest Crust Act to enforce loaf labelling and marketing legislation in the UK and has sent Defra its motivation outlining ‘the case for a legal definition of sourdough bread’.
The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima) has rolled out a month-long campaign to open debate and encourage curiosity around sourdough.
Corbion has been granted a European patent for its fruit ferments containing natural organic acids and other flavour compounds, which can be used in bakery applications, as well as meats, sauces and dressings.
The global yeast and fermentation specialist has concluded a majority shareholding of Northern Chinese firm Biohymn Biotechnology, which also specialises in yeast and yeast extracts.
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
Lesaffre has added another Baking Center to its network of more than 40 Baking Centers around the world; the group’s first entirely dedicated to industrial customers.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
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.
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Low fat ice cream made using a GM yeast moved closer to being
approved for the European market, as the FSA published its draft
opinion on Unilever technology under novel foods regulation.
Sabaté Diosos, the France-based wine barrel and closures
manufacturer, has said that it is to rename the company to reflect
greater unanimity for its brands.
North American Bakers Yeast division of Canadian company Lallemand
is due to complete its newly constructed yeast plant in Memphis,
Tennessee by the end of the month.
