Ingredients

Kröner-Stärke’s new cream-like filling creates one smart cookie with clean label status and long shelf life

04-Jan-2022 By Gill Hyslop

Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.

Tate & Lyle pledges to take action on fibre

24-Dec-2021 By Gill Hyslop

The ingredients specialist is the latest to sign up to the UK’s Food and Drink Federation’s (FDF) Action on Fibre.

The price of the UK’s favourite teatime treat set to soar

22-Dec-2021 By Gill Hyslop

McVitie’s maker pladis has confirmed prices of its biscuits could rise as much by 5% in 2022.

Parents cautioned to delay introducing biscuits and baked treats to weaning infants: Study

16-Dec-2021 By Gill Hyslop

An 2020 Italian study has hinted that infants between 6- and 18-months have a 87% to 94% probability of carcinogenic exposure from weaning foods like biscuits.

First quantitative study on bread waste maps the upside of surplus goods

15-Dec-2021 By Gill Hyslop

In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...

Lesaffre appoints new head

14-Dec-2021 By Gill Hyslop

The French fermentation specialist has appointed Brice-Audren Riché as chief executive officer, succeeding Antoine Baule, who has reached the end of his mandate.

First-of-its-kind non-sticky doughnut glaze averts gooey mess

14-Dec-2021 By Gill Hyslop

Dawn Foods has developed a novel doughnut glaze to allow bakery manufacturers producer longer shelf-life donuts that do not end up in a sticky mess inside shelf-ready packaging.

Ardent Mills completes acquisition of Firebird Artisan Mills’ assets

10-Dec-2021 By Gill Hyslop

Over the next several months, the Firebird Artisan Mills brand and products will be fully integrated into Ardent Mills, enabling the flour-milling and ingredients specialist to bolster its nutrition offerings to meet the needs of an increasingly diverse...

PepsiCo Frito-Lay loses sole rights to special Indian potato variety

07-Dec-2021 By Gill Hyslop

PepsiCo Frito-Lay has lost its exclusive rights to a unique variety of potato after Indian authorities ruled the American snacks giant cannot claim a patent over its seed.

Why US peanut consumption has hit record highs

02-Dec-2021 By Gill Hyslop

Peanut consumption in the US has hit record levels for the second year in a row – rising to an all-time high of 7.9 pounds (3.5kg) per American in 2021. However, the National Peanut Board (NPB) said the consistent rise of the nut’s popularity is not surprising,...

Consumer watchdog weighs in on debate that palm oil increases cancer risk

01-Dec-2021 By Gill Hyslop

The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.

'Join us': OFI ramps up efforts to eliminate child labour in Turkish hazelnut supply chain

01-Dec-2021 By Gill Hyslop

Olam Food Ingredients (OFI) is looking for partners to scale efforts in tackling poor labour conditions – including child workers and miserable wages – in hazelnut communities in Turkey.

‘To reach its true potential’: Ingredient bigwigs create consortium to drive EU recognition for low-calorie sweetener

30-Nov-2021 By Gill Hyslop

Allulose is totally on point in today’s health-and wellness-focused world – poised to support any government and industry effort to achieve sugar reduction goals to combat the rising obesity crisis. With just 10% of the calories of standard sugar, it...

Beneo to ramp up global prebiotic chicory root fibre supply

30-Nov-2021 By Gill Hyslop

Beneo is pumping more than €30m into expanding capacity at two of its prebiotic chicory root fibre production sites, in Chile and Belgium.

‘Rising interest in proactive nutrition’: Report underscores the power of protein fortification in unlocking price premiumisation

26-Nov-2021 By Gill Hyslop

Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.

Why is the cost of UK bread rising?

25-Nov-2021 By Gill Hyslop

Brits have been warned that the price of bread is set to soar by 20%.

Upcycled barley startup partners with The Carbon Underground to give individuals the power to reverse climate change

24-Nov-2021 By Gill Hyslop

For every visitor to participate in a survey on sustainability at FiEurope 2021, EverGrain Ingredients has pledged to donate another metre of land to the climate-focused organisation’s Adopt-a-Meter initiative.

Updating the true cost of food waste in the UK

23-Nov-2021 By Gill Hyslop

Supply chain specialist Balloon One racked up the cost of the UK supply chain’s food waste problem – and came up with some shocking results.

200-year-old Cotswold mill innovates with forward-thinking soil health initiative

23-Nov-2021 By Gill Hyslop

Ahead of World Soil Day (5 December), Matthews Cotswold Flour has reconfirmed its commitment to the environment by forging the Cotswold Grain Partnership with local farmers to preserve soil fertility and wildlife habitats through regenerative farming...

Délifrance releases report to help UK bakers comply with Natasha’s Law

23-Nov-2021 By Gill Hyslop

Délifrance has released 'Prove It: Adapting bakery to meet the needs of food hypersensitive consumers', designed to help bakers and food-to-go operators navigate the challenges of the UK’s recently promulgated allergen legislation.

Healthy snacking

New research shows macadamias are a gift worth giving

18-Nov-2021 By Gill Hyslop

The relentless pandemic has exemplified the disconnect from friends and family for millions of consumers around the globe, which is why the upcoming holidays such as Hannukah (28 November-6 December), Christmas (25 December) and the Chinese New Year (1...

Healthy snacking

Freezing out the competition with better-for-you treats

18-Nov-2021 By Gill Hyslop

Freeze-drying is bang on trend today, helping producers to stay ahead of the demand for guilt-free snacks as the process retains the nutrients, colour, shape and flavour of the primary ingredient. They are also 100% natural and contain no added sugar.

Healthy snacking

Finding the sweet spot within the HFSS restrictions

18-Nov-2021 By Gill Hyslop

To tackle the alarming rise in obesity, the UK government has placed restrictions on the instore promotion of snacks high in fat, sugar and salt (HFSS) from October 2022.

Fedima sets its sights on wholegrains

17-Nov-2021 By Gill Hyslop

To celebrate International Wholegrain Day (16 November), the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima) has launched an interactive online campaign to promote the uptake...

Kerry targets global popularity of white bread to close the fibre gap

16-Nov-2021 By Gill Hyslop

Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...

Spicy hints, savoury desserts, childhood nostalgia: Embassy discusses the ontrend flavours for 2022

11-Nov-2021 By Gill Hyslop

From indulging in comfort food to trying new food fusions, Canadian flavour and colour specialist Embassy Ingredients has tracked the changes in consumer preferences driven by the pandemic.

Calbee announces snack price hike for 2022

03-Nov-2021 By Gill Hyslop

The Japanese snack giant has warned of a price rise next year, thanks to a poor potato harvest, a sharp increase in production costs raw material and logistics costs, and a weight reduction of some of its signature snacks.

Plant-based proteins high on the priority list for 2022

02-Nov-2021 By Gill Hyslop

Research commissioned by Atura Proteins reveals the majority of UK brand owners and producers surveyed are ‘most likely’ to plough their NPD budget into investigating the plant-based space next year.

Carr’s Flour celebrates 125 golden years of milling at Maldon Mill

01-Nov-2021 By Gill Hyslop

The award-winning British miller is marking 125 years of milling at its Maldon Mill with a new gold liveried lorry.

AB Mauri set to lead first-ever virtual congress into DAO enzyme deficiency

29-Oct-2021 By Gill Hyslop

The business unit of AB Biotek – which is part of the global yeast and bakery ingredients specialist – is hosting the first International Congress of DAO Deficiency online on 4 November.

Swedish RyeWeight study confirms bread can actually aid weight loss

28-Oct-2021 By Gill Hyslop

Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.

Scottish producers get financial boost to go healthy

27-Oct-2021 By Gill Hyslop

Bells Professional Pastry and Shore Seaweed are among the second round of Scottish producers to receive financial boost from the FDF Scotland’s Reformulation for Health Programme.

Puratos powers up better-for-you portfolio with Schobbers acquisition

26-Oct-2021 By Gill Hyslop

The specialist provider for the global bakery, patisserie and chocolate market has expanded its wealth of health offerings with the acquisition of Netherlands seeds and grains expert Schobbers.

Tate & Lyle’s Dubai innovation centre set to drive efforts to cut sugar and calories in the region

22-Oct-2021 By Gill Hyslop

The global ingredients specialist has opened a $2m Technical Application Centre in Dubai, designed to help local producers in the bakery, dairy, beverage, sauce and dressing categories to develop formulations that address growing consumers demand in the...

University of Nottingham releases factsheet to help producers slash fat content

22-Oct-2021 By Gill Hyslop

The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.

Good Good posts 171% growth, prompting second round of investment and debut into better-for-you bakery space

11-Oct-2021 By Gill Hyslop

The Icelandic sugar-free brand is foraying into the bakery category with its newest no added sugar, keto-friendly product, following a successful follow-up round of $2m investment, led by current investors, Icepharma, K2B Investments and Anton.JL.

Importaco ramps up better-for-you properties of nuts with first-of-its-kind probiotic discovery

06-Oct-2021 By Gill Hyslop

Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...

UK bakers and snack producers urged to ‘step it up’ to maintain connection with increasingly eco-savvy public

24-Sep-2021 By Gill Hyslop

Bureau Veritas is using this year’s Recycle Week (20-26 September) to remind UK businesses that adopting a circular economy business model is key if the UK is to realise a zero carbon future.

Getting the same rise out of free from cake mixes

23-Sep-2021 By Gill Hyslop

Today’s consumers have a far more diverse set of wants and needs than ever before, but they still want an indulgent treat. And while they’re expecting it to be vegan, gluten-free, egg-free, dairy-free or plant-based, they are not prepared to compromise...

Creating the ‘perfect’ gluten-free pizza crust that looks as good on the label as it does on the plate

23-Sep-2021 By Gill Hyslop

The consumer focus on health is having an impact on the entire grocery realm, and no less so on the free from and gluten free categories.

UK's move to fortify flour with folic acid to help prevent birth defects hailed

21-Sep-2021 By Gill Hyslop

The UK government's decision to finally make it mandatory to add folic acid to non-wholemeal wheat flour to help prevent life-threatening spinal conditions in babies is being hailed by all concerned.

‘Out of control’ durum wheat market expected to cause pasta shortage

10-Sep-2021 By Gill Hyslop

Inclement weather in Canada and Europe is resulting in a spike in the price of raw material, which – along with increases in freight – is spiralling the durum wheat market ‘completely out of control’, according to Eurostar Commodities.

Understanding the baker’s math behind the perfect loaf

06-Sep-2021 By Gill Hyslop

Baker’s percentages – also known as baker’s math or formula percentages – is a universally accepted mathematical method that enables a baker to understand the type of bread it represents, to adjust the yield, or to mix up ingredients without affecting...

Natural sweetener extract gets ‘no questions’ green light from FDA

31-Aug-2021 By Gill Hyslop

The US Food and Drug Administration (FDA) has confirmed the GRAS (generally recognised as safe) status for Nascent Health Sciences’ SoPure Stevia with a No Objection Letter.

Building peanut-tolerance in toddlers could be the cure for the deadly allergy

25-Aug-2021 By Gill Hyslop

An allergy to peanuts can be a particularly miserable situation for many parents, as peanuts are a popular ingredient in a raft of snacks and baked goods on the market today. Not only that, sufferers can even be at risk by someone else consuming peanuts...

Fortify baked goods with omega-3s to capitalise on the better-for-you boom

25-Aug-2021 By Gill Hyslop

Beyond freshness, convenience and great tasting baked goods, consumer demand for better-for-you options is on the rise. In fact, research by FMCG revealed that since the pandemic, 46% of consumers seek out snacks with health-boosting properties.

Better-for-you fruit & veggie crisp producer diverts into waste-free ingredients to combat COVID decline

18-Aug-2021 By Gill Hyslop

Not wanting to sit back on its laurels after snagging the Queen’s Award for Innovation in 2020, Nim's Fruit Crisps has launched two collections of air-dried ingredients to help it emerge from the pandemic stronger than before.

‘There’s nothing better than cake, but more cake’: Brits gear up for annual Cake Week

17-Aug-2021 By Gill Hyslop

Although controversial, Marie Antoinette was undoubtedly onto something when she decreed ‘Let them eat cake!’ From US president Harry S. Truman (‘There’s nothing better than cake, but more cake’) to kitchen doyen Julia Child (‘A party without cake is...

Food Innovations Baking Group determined to keep home baking trend alive with consolidation and expansion

13-Aug-2021 By Gill Hyslop

Food Innovations Baking Group has embarked on an extensive recruitment drive, following a $3m move to a new site to consolidate its capabilities to bring innovative new baking products to market.

‘Barely more than a pile of sugar’: Watchdog unveils an unsavoury truth about toddler snacks down under

12-Aug-2021 By Gill Hyslop

A new report from Australian consumer advocacy group Choice has found that what’s in the pack of a popular toddler’s treat often bears little resemblance to what’s promised on the label.