Ingredients

Scientists decode the 10 key tastes and 11 odours of sourdough

31-Aug-2023 By Gill Hyslop

Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...

Puratos raises the bar with first-of-its-kind vegan choux mix

30-Aug-2023 By Gill Hyslop

The ingredients supplier has set a new standard in the world of choux pastry.

From a women-owned VC to frozen dough: General Mills’ makes substantial investments to support the next wave of innovations

30-Aug-2023 By Gill Hyslop

The Pillsbury maker is making a significant investment in its frozen dough plant in Joplin, Missouri, to meet increased demand for product innovation from foodservice customers, while its venture arm 301 Inc was among the raft of investors to support...

UK inclusive celebration cake maker calls for greater education at schools around food allergies

25-Aug-2023 By Gill Hyslop

With 20% of serious allergic reactions to food happen while a child is at school, Just Love notes an increasing need for education within schools - among teaching staff, catering teams and pupils - to ensure ‘they are truly a fear-free, inclusive space...

Ramping up the future of food innovation

23-Aug-2023 By Gill Hyslop

The ability to quickly adapt to customer demands and embrace new technologies are what separate global food and beverage leaders from the rest of the pack.

The rise of the digital snacker

23-Aug-2023 By Gill Hyslop

Technological advancements have opened seemingly infinite possibilities for innovation within the snack and bakery industry. We’re in a new era of food manufacturing with the ability to create a more connected experience for consumers and more efficient...

Kröner-Stärke cleans up 'unhealthy' image of breaded and battered foods

23-Aug-2023 By Gill Hyslop

Further applications for Stikker include baked goods, ready-mixed flours and pastries.

Real Bread Campaign gears up for 10th annual Sourdough September

22-Aug-2023 By Gill Hyslop

To mark the milestone, the not-for-profit has created a step-by-step Dough Monsters guide to help children nurture their own starter cultures.

BioVeritas inaugurates new facility to produce specialist products like clean label mould inhibitors for baked goods

18-Aug-2023 By Gill Hyslop

The bio-based ingredients company - which is pioneering a proprietary upcycling process - has cut the ribbon on a new facility dedicated to the production of food-grade ingredient samples in compliance with FDA regulations.

The sugary cereal debate: Action on Sugar calls for ban of child-friendly packaging; health minister brands plain wrapping ‘a step too far’

16-Aug-2023 By Gill Hyslop

Despite huge strides made by UK cereal sector to reduce sugars, the health watchdog has found that many dressed up in child-appealing packaging still contain ‘excessive amounts’.

The flavour makers ramping up their innovation capabilities

10-Aug-2023 By Gill Hyslop

ofi (olam food ingredients) has opened a herb processing facility in Egypt, culinary-centric Griffith Foods has renewed its contract as a Worldchefs Global Partner; and Univar Solutions and Kalsec have strengthened their collaboration in Europe.

The ultimate surf + turf: Innovative commercial baking process-meets-climate smart seaweed gains patent

10-Aug-2023 By Gill Hyslop

The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.

Ancient grain’s 5.2 billion letter genome holds the secret to making climate-smart bread

08-Aug-2023 By Gill Hyslop

An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.

‘Bakery is the new coffee shop’: Fast-growing Cornish Bakery continues to ramp up UK footprint

08-Aug-2023 By Gill Hyslop

The independent UK bakery chain has opened a new bakery in Truro, with another five sites in development: in Canterbury, Salisbury, Harrogate, Norwich and Cheltenham.

Shocker: ‘All natural’ Patriot Pickle admits to sodium benzoate use

08-Aug-2023 By Gill Hyslop

Following this disclosure in court filings, Patriot said it had taken voluntary corrective action to ensure Wahlburgers pickles currently on supermarket shelves were sodium benzoate-free.

KTC Edibles targets a bigger sustainable footprint in bakery

07-Aug-2023 By Gill Hyslop

The UK edible oils and fats supplier is seeking to expand its position in the bakery sector with a of a significant investment to double the output of recently-acquired Cardowan Creameries.

DoubleTree by Hilton launches allergy-friendly version of iconic chocolate chip cookie

04-Aug-2023 By Gill Hyslop

The global hotel behemoth has collaborated with black-owned, women-led, allergy-friendly disruptor Partake Foods to produce the new cookie to ensure that every guest can experience its unique welcome at check-in.

What’s in a word? Craft Bakers Association settles the ‘scone’ debate

04-Aug-2023 By Gill Hyslop

To celebrate Afternoon Tea Week (7-13 August), the Craft Bakers Association (CBA) has asked its members to settle the long-running debate over the pronunciation of the popular treat, believed to have originated as far back as the 1500.

Keeping them trucking: World’s largest pork snacks producer shines a light on the important road heroes

01-Aug-2023 By Gill Hyslop

Texan pork rind snack producer Southern Recipe has launched its Annual Truck Driver Appreciation Week campaign by kicking off with a $7,500 donation to St. Christopher Truckers Relief Fund (SCF), with an additional $5,000 donation from Rudolph Foods.

Trendspotting in 2023: Summer lovin’ with sweet potato Pringles, strawberry milkshake Pop-Tarts and Jude’s black coconut ice cream

28-Jul-2023 By Gill Hyslop

Dr. Oetker pledges to go 100% cage-free

28-Jul-2023 By Gill Hyslop

The German bakery multinational has pledged to source 100% cage-free eggs and egg ingredients across its global supply chain by 2025.

Nestlé ‘walks the talk’ with enhanced regenerative agriculture practices to ‘climate smart’ its pizzas

26-Jul-2023 By Gill Hyslop

Meeting climate targets starts at the ingredient level, so the Digiorno pizza maker has joined a growing group of food giants - including PepsiCo, Kellogg’s and General Mills - using their industry might to effect positive change throughout their supply...

Research paves the way for millet types that are rich in bioavailable minerals to counter malnutrition

25-Jul-2023 By Gill Hyslop

Millets are considered a superfood - being rich in minerals like calcium, potassium and zinc - and punted to help achieve the UN’s 2030 goal to end hunger everywhere. However, the cereals are also rich in dietary fibres, which have demonstrated to limit...

‘Africa is a focal point for composite flour research’: 3D-printed crackers from African-grown peas and quinoa nabs Mühlenchemie’s Flour Innovation Award

20-Jul-2023 By Gill Hyslop

There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.

The baker’s dozen of Scottish businesses committing to healthier treats

20-Jul-2023 By Gill Hyslop

Thirteen well-known Scottish bakery businesses have won funding from the Healthier Bakery Fund (HBF), initiated by Food and Drink Federation (FDF) Scotland in partnership with Food Standards Scotland (FSS) to support health reformulation of sweet and...

Calling all Aussie and Yankie cake creatives

20-Jul-2023 By Gill Hyslop

To celebrate Culinary Arts Month, chocolate producer Yowie Group is invited bakers in the US and Australia - from professionals to home wizards - to showcase your baking passion and eye-popping talent in its first-ever Cake Decorating Contest.

The UK bakery manufacturers aiming to hit that net zero target

18-Jul-2023 By Gill Hyslop

UK government data shows that nearly a third of the UK’s largest businesses have pledged to tackle climate change by eliminating their contribution to carbon emissions by 2050, with several bakery operations standing up to be counted among them.

UK low carb disruptor lands NHS central contract

18-Jul-2023 By Gill Hyslop

SRSLY Low Carb has brokered a national supply agreement with the UK’s National Health System (NHS), marking a pivotal moment for the ketogenic space.

Are you 100% sure your sandwich-to-go consumers are safe?

18-Jul-2023 By Gill Hyslop

Keeping food safe should be a straightforward task but in reality, it has become increasingly challenging for manufacturers to meet safety and authenticity targets. One major concern is verifying that food labels are accurate as they provide vital information...

Trendspotting for professionals: From a sweet protein derived from truffles to enriched barley flour and next-gen compostable packaging

17-Jul-2023 By Gill Hyslop

Don’t get caught in the greenwashing trap

12-Jul-2023 By Gill Hyslop

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...

From grain-free tortillas made from nopales to repurposing wastewater: The 10 Hispanic startups to join PepsiCo’s Juntos Crecemos mentorship series

07-Jul-2023 By Gill Hyslop

For the first time in its history, the snacking giant’s Greenhouse Accelerator Programme is focused on supporting emerging Hispanic businesses that have the potential to bring forth transformative solutions to improve consumer experience, sustainability...

Israeli FoodTech taps into carob to create low GI natural sugar replacer for energy bars

05-Jul-2023 By Gill Hyslop

Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.

Innophos to highlight bakery waste - and the reduction of - at IFT23

04-Jul-2023 By Gill Hyslop

The ingredients specialist is returning to the Institute of Food Technologists (IFT) annual event and expo (Chicago, 16-19 July) to showcase its suite of science-based phosphate solutions, which address the most pressing of consumer demands: food waste.

Pickle wars (round 2): Grillo’s sues Whole Foods own brand for allegedly stealing recipe

30-Jun-2023 By Gill Hyslop

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.

The four factors driving the alternative protein ecosystem

27-Jun-2023 By Gill Hyslop

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....

‘Let us all eat cake’: Puratos takes brioche to the next level

27-Jun-2023 By Gill Hyslop

The ingredients supplier has developed a concentrated mix that helps bakers to create a varied brioche portfolio, including traditional, plant-based or lower fat items, all featuring a soft, moist crumb and long-lasting freshness.

Kellogg’s calls on Scots to host a ‘braw’ breakfast to support school kids affected by poverty

26-Jun-2023 By Gill Hyslop

From porridge that will undoubtedly grow hairs on your chest to the Lorne sausage, Arbroath smokie, Aberdeen rowie and skirlie, the Scots certainly know how to put together a good bourie to break the morning fast. Kellogg’s is now asking the nation to...

Last day to apply for the Healthier Bakery Fund

23-Jun-2023 By Gill Hyslop

In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be...

Kerry aims to crack the chains of ‘eggflation’ with egg reduction enzyme

21-Jun-2023 By Gill Hyslop

The global nutrition leader has developed an enzyme solution that reduces the number of eggs needed by up to 30% in a variety of bakery applications.

How to get consumers back in love with Britain’s high street bakers

20-Jun-2023 By Gill Hyslop

A survey by the Craft Bakers Association (CBA) provides valuable insight in understanding bakery shoppers, what gets them across the threshold, what concerns them and ‘the issues that might help us understand a little bit more about what we, as an industry,...

Made for Drink relishes in quintessentially British snacks

20-Jun-2023 By Gill Hyslop

Beyond baked beans on toast and pork pies, there is (arguably) a no more quintessentially British snack than potato crisps - with the UK grazing (snackification) culture hardwired to tuck into more than six billion packs each year (around 150 bags per...

Matthews Cotswold Flour tackles labour shortage with training scheme and calls for bakers to get involved

16-Jun-2023 By Gill Hyslop

The UK speciality flour producer has launched a Baker in Training Development Scheme to encourage more people to turn their passion for home baking into a successful career - and wants to hear from bakeries keen in providing work experience.

Not just an orange but a Clementine orange: Next gen flavour tech zeros in on specificity and intensity

14-Jun-2023 By Gill Hyslop

T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat...

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