Start-up brand GATO & Co, which makes indulgent desserts, has been praised for its great taste while keeping the sugar content down. (They rely on the natural sweetness of high-quality ingredients, which means their puddings are 40%-50% lower in sugar...
Popcorn (scientific name Zea mays everta) has been eaten for over 5,000 years, with remnants of popped kernels found in a cave in Mexico that are believed to date back to around 3600 BC. No wonder it has its own National Day.
High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Vitamin C, selenium, omega 3 fatty acids and protein are all essential for a flawless skin – and all found in abundance in Good4U’s range of natural functional snacks.
Herza is launching a range of white, dark and milk organic chocolate couverture pieces for “adventurous consumers” on the lookout for new and unusual flavor experiences.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.
Studies investigating the potential health benefits of non-sugar sweeteners have failed to reveal “compelling” evidence linking the product with weight loss and improved health, say European researchers.
The founder of Oakmeal, a Greek start-up producing a range of clean label acorn-based snacks and baked goods, wants to shatter the fallacy that acorns are toxic and indigestible.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
