Ingredients

Edlong's grand cookie tour

29-Apr-2022 By Gill Hyslop

The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.

Advances in bakery and snack processing

Kemin releases interactive 'how to' bakery and snack guide

28-Apr-2022 By Gill Hyslop

The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.

Consumer knowledge about glyphosate-tainted foods still ‘dangerously’ lacking

20-Apr-2022 By Gill Hyslop

A survey of US and Canadian adults by One Degree Organic Foods reveals a significant gap in consumer awareness regarding the world's most widely used pesticide, even among those trying to limit their pesticide exposure.

Aryzta doubles Irish sourdough and speciality bread capacity

19-Apr-2022 By Gill Hyslop

Aryzta Ireland & UK has expanded its speciality bread manufacturing plant at its Grange Castel bakery in Dublin to capitalise on the growing demand for sourdough.

Grupo Bimbo and Barry Callebaut continue decade-long chocolate courtship

13-Apr-2022 By Gill Hyslop

The world’s largest bakery manufacturer and leading producer of high quality chocolate and cocoa products have renewed their long-term outsourcing agreement, originally signed in 2012.

Bartek breaks ground for the world’s largest malic and fumaric acid facility

13-Apr-2022 By Gill Hyslop

While malic and fumaric acid give products a sour note, the market value of the two food additives is far from bitter, with the global malic acid market expected to reach a value of $258m in 2026, while the latter is expected to soar over $650m over the...

The psychology of colour in baking

13-Apr-2022 By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

Kellogg’s 12-month quest to reduce salt in Special K

12-Apr-2022 By Gill Hyslop

After a year of tinkering around, the breakfast cereal giant’s food developers have successfully reduced the sodium content in its Special K cereal range by around 20% – without dramatically changing its iconic flavour profile.

Beneo hails the WHO’s World Health Day message linking Our Planet, Our Health

06-Apr-2022 By Gill Hyslop

Beneo welcomes this year’s theme for World Heath Day (7 April) – highlighting the innate relationship between the consumer’s wellbeing and that of the Earth – noting it aligns with its recent research that found flexitarians are driving the demand for...

‘My [bake has] found its missing piece’: ADM plugs white space with ‘whole palette of white’

05-Apr-2022 By Gill Hyslop

ADM has launched PearlEdge, a bouquet of proprietary white colour solutions that add a snowy luminescence to bakery icings, glazes and fillings.

Federation of Bakers implores government to avert looming crisis ‘never seen before’

04-Apr-2022 By Gill Hyslop

The Federation of Bakers (FOB) warns the next six months will be a bumpy ride for the baking industry, with impending cost increases and supply uncertainty not seen in the past generation, ‘if ever’.

British egg industry on the brink of cracking up

31-Mar-2022 By Gill Hyslop

Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.

Indonesian bakery group ramps up animal welfare stance with cage-free egg policy

30-Mar-2022 By Gill Hyslop

Jakarta-based Hokkaido Baby has committed to transitioning to using only cage-free eggs and egg ingredients in all of its operations by 2023.

Lantmännen raises the stakes for specialised bakes with gluten-free wheat starch

29-Mar-2022 By Gill Hyslop

Lantmännen Biorefineries has developed a gluten-free wheat starch from autumn wheat harvested in Sweden to capitalise on the growing market for gluten-free baked goods.

The art of craft

Real Bread Campaign calls on FSA to regulate terms like ‘craft’ and ‘artisan’

24-Mar-2022 By Gill Hyslop

While the Campaign has hailed the Food Standards Agency’s (FSA) strategy for 2022-27, an open letter has called for tougher regulations to recognise the craft sector and level the playing field for small business owners.

Ardent Mills’ new Tampa mill harnesses data-powered tech to bolster state-of-the-art operation

23-Mar-2022 By Gill Hyslop

Colorado-headquartered Ardent Mills has inaugurated its ultramodern Port Redwing Mill in Gibsonton, Florida, which delivers real-time near-infrared analysis, automation enhancements and bolstered food safety capabilities.

The snack brands gearing up for the HFSS clampdown

18-Mar-2022 By Gill Hyslop

Valeo Snackfood’s Kettle and Walkers are the latest to join the UK’s better-for-you crusade, ahead of the regulations due to come into force in October.

Breakthrough Crop Challenge to award $1.3m to root out world’s ‘forgotten food’

17-Mar-2022 By Gill Hyslop

The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...

Sirha Europain to root out the pastry champs of the world

15-Mar-2022 By Gill Hyslop

Sirha Europain – taking place in Paris, France, from 26-29 March – is once again hosting the European Pastry Cup, and for the first time, the French selection event for the World Pastry Cup.

Women-driven partnership spearheads ‘food system renaissance’ with upcycled vegan cookies

09-Mar-2022 By Gill Hyslop

Two Californian women-owned companies have joined forces to prove that the next generation of plant-based foods can put the climate change fight back into the hands of consumers.

The women scaling impact for the climate with innovative agriTech disruptor

09-Mar-2022 By Gill Hyslop

Women entrepreneurs Julie Koch Fahler and Ida Boesen stepped up as market disruptors with a commodity trading platform for Danish farmers in 2018 – evolving it into one of Europe’s first international accredited certification programmes in soil carbon...

Gregg’s warns of yet another sausage roll price rise, thanks to Putin’s war

08-Mar-2022 By Gill Hyslop

The war in Ukraine is already causing soaring costs of wheat, maize, barley and cooking oils – the building blocks of many supermarket staples – as farmers abandon fields to avoid the conflict or join the fight. Now, Gregg’s has warned that prices of...

Clean label acrylamide-reducing yeast technology gets the nod in five new territories

01-Mar-2022 By Gill Hyslop

Renaissance BioScience has been granted new patents for its non-GMO acrylamide-reducing yeast (ARY) in China, Russia, India, Australia and Vietnam.

The knock-on effect of Russia’s offensive on global bread supply

28-Feb-2022 By Gill Hyslop

As Russia barrels down on Ukraine, multinationals like Grupo Bimbo, Nestle and Mondelez are closing operations citing safety concerns, and the already-stressed global wheat supply will get stretched to its limit.

EverGrain attains Upcycled certification

24-Feb-2022 By Gill Hyslop

The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.

Clean label

How to create clean label snacks in pop out colours

24-Feb-2022 By Gill Hyslop

The GNT Group – a specialist of future-proof products from only natural ingredients – will demonstrate how its plant-based colour platform can deliver flamboyant colour while maintaining a 100% clean label at CFIA Rennes 2022.

Clean label

Give consumers a clean break with freeze-dried pops of colour, flavour and health

24-Feb-2022 By Gill Hyslop

Unlike other drying methods, freeze-drying is a clean process that retains the nutrients, natural colour, inherent flavour and texture of fruit and veggies.

Clean label

The evolution of the clean label trend to unabridged transparency

24-Feb-2022 By Gill Hyslop

The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.

Kashi creates cereals for US women, infants and children at risk

18-Feb-2022 By Gill Hyslop

The US government's Special Supplemental Nutrition Programme for Women, Infants and Children (WIC) works to safeguard the health of more than 6.2 million low-income women, babies and toddlers in the US who are at nutrition risk.

Call for entries for Cake International’s cake decorating competition

16-Feb-2022 By Gill Hyslop

Open to anyone, Cake International’s prestigious competition celebrates the creativity and skill of cake decorators worldwide.

Kellogg’s launches $2m initiative to reward rice farmers in reducing GHG emissions

16-Feb-2022 By Gill Hyslop

Kellogg's InGrained five-year regenerative ag programme is expected to remove the equivalent of 10,000 vehicles from the road.

Ingredion investment to unlock consumer appeal for protein-rich chickpeas

15-Feb-2022 By Gill Hyslop

Ingredients specialist Ingredion Incorporated has made a significant equity investment in Israeli chickpea disruptor InnovoPro to drive new applications that capitalise on the trends shaping the food industry.

Champagne tastes and statement bakes: What bakers expect to sizzle for Valentine’s Day

11-Feb-2022 By Gill Hyslop

A survey by the Craft Bakers Association (CBA) has revealed what its member bakers think will be the biggest sellers on 14 February.

Leading grains merchant commits to zero deforestation and native vegetation conversion

09-Feb-2022 By Gill Hyslop

Louis Dreyfus Company (LDC) has ramped up its sustainability journey by pledging to eliminate deforestation and converting to native vegetation from its supply chain by the end of 2025.

UK Flour Millers launches annual Fibre February campaign

08-Feb-2022 By Gill Hyslop

The UK Flour Millers has launched its annual Fibre February campaign, driving home the message that flour-based foods are a natural source of fibre.

Countdown to four intensive days to celebrate French bakery

08-Feb-2022 By Gill Hyslop

Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.

Bee sustainable and find your sweet spot with the Honey Sommelier Quiz

04-Feb-2022 By Gill Hyslop

Low Carbon, a certified B Corp committed to the development and operation of renewable energy at scale, has developed a quiz that is sure to get producers into a buzz.

‘Helping customers stay a step ahead’: I.T.S launches a better 'I can't believe there's no butter' flavour for plant-based batters

31-Jan-2022 By Gill Hyslop

UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.

Trenspotting

This year’s top 10 food trends embrace health & simplicity

27-Jan-2022 By Gill Hyslop

Ingredients specialist Eurostar Commodities picks out the biggest positive trends in food that we will see in 2022, which include clean label, climate change and probiotic pizza.

Trendspotting

Tate & Lyle’s insight into global consumer ingredient perception

27-Jan-2022 By Gill Hyslop

The global ingredients specialist said snacking continues to be an important eating occasion, but consumer now want more from their snack than just a moment of indulgence.

ChickP to exploit untapped opportunities in new phase of global growth

25-Jan-2022 By Gill Hyslop

The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.

Rounding off Veganuary on a sweet note with first-ever World Vegan Chocolate Day

20-Jan-2022 By Gill Hyslop

The trajectory appetite for sweet snacks and specifically for plant-based treats has called for the creation of a day to celebrate vegan chocolate, an event spearheaded by the entrepreneur known as the Vegan Willy Wonka.

Bart, Homer and Marge (Simpson) join the growing movement to slash fat and sugar in treats

19-Jan-2022 By Gill Hyslop

Baker & Baker (formerly known as CSM Bakery Solutions) is deepening its 20-year licensing partnership with Disney by updating its iconic Simpsons doughnut range with lower fat and sugar variants.

Turkey’s largest B2B flour miller lands $25m facility to transition into retail sector

18-Jan-2022 By Gill Hyslop

Ulusoy has secured a 6-year, US$25m senior debt facility from Dutch entrepreneurial development bank FMO to fund the acquisition of a prominent consumer brand, which will enable it to move from an exclusive B2B business into B2C channels.

How you can help bump up the £1m already raised for disadvantaged children from doughnuts

14-Jan-2022 By Gill Hyslop

Dough-nut miss out – register now to participate in the annual National Doughnut Fundraising Week, do your bit for children in need, boost your profits and have fun to boot.

Israeli food-tech startup cracks the code in cutting back the sugar content in kiddies' treats

12-Jan-2022 By Gill Hyslop

Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.

The countdown to phase out E171 in EU foods has begun

06-Jan-2022 By Gill Hyslop

Titanium dioxide (E171) - a popular additive that confers a bright white shade to frosting and cake decorations - has been banned as a food additive in the EU, with a six-month phasing out period coming into force this month (January 2022) after which...

BakeryandSnacks

Resources