Scientists from Rothamsted Research – the longest-running agricultural research institute in the world – have used genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.
Veganism, egg shortages and price fluctuations have increased the demand for egg free replacements – especially for baked goods. But it’s not that easy to replace the egg, writes Ulrick & Short’s marketing and communications expert, Robert Lambert.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
Spices will continue to prove popular in 2014 but innovation will be seen in roasting or smoking spices and incorporating citrus into flavor mixes, says the senior vice president of Elite Spice.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
DSM has announced that its PreventASe acrylamide-reducing enzyme is
the first to be used in a retail products, with a Christmas biscuit
manufacturer launching biscuits with 70 per cent less acrylamide in
German supermarkets next month.
Vitiva is introducing a new addition to its Inolens 4 line of
rosemary extracts, which it says can protect against rancidity in
edible and frying oils and reduce the formation of acrylamide in
the production of carbohydrate-rich foods.
A study by the European Commission and Nestlé Product Technology
reports that efforts to reduce the acrylamide content of coffee
also negatively affect flavour and nutritional benefits.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
