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Bunge Loders Croklaan's shea-based butter as flakiness, colour and crunch to croissants. Pic: BLC

Next-gen non-hydrogenated shea margarine adds sustainable puff to pastries

Bunge Loders Croklaan (BLC) will be debuting a 100% sustainable non-hydrogenated shea margarine, specifically designed to create light and crispy baked goods, at this year’s Food Ingredients Europe.

AMCO adds clean label dough conditioner to replace L-cysteine

AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.

Nestlé and Mondelēz respond to Greenpeace allegations linking palm oil supply to forest fires

FMCG giants Nestlé and Mondelēz have responded to the environmental watchdog’s report that claims they purchased palm oil from producers linked to Indonesia’s fire crisis.

CAOBISCO underscores importance of responsibly produced treats to mark 60th anniversary

The Association of Chocolate, Biscuit and Confectionery Industries of Europe has launched the Treatwell initiative to highlight the role of the sectors in safeguarding the planet and thus capitalising on consumer demand.

Blockbuster response: Hostess Birthday CupCakes scoop up 31 million sales in centennial year

Hostess Brands is adding the smash hit sweet treat to its permanent lineup due to ‘overwhelming’ demand.

What’s new on the shelf: Cheez-It becomes a pizza, cookies lean Southern and French, and breakfast looks to indulgent flavors and on-the-go packs

Old-school (Krusteaz) and new-school (Kodiak Cakes) premix brands add new flavors to their portfolios, while Kellogg partners with Pizza Hut on a different kind of cheesy snack and The Popcorn Factory makes greeting cards. Read on for a dose of what’s...