Cakes & Pastries

Rice flour is just one of the ingredients GreenLite uses

Dispatches from Israel

GreenLite targets Europe with gluten free products

By Rod Addy

Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.

Novozymes said its new xylanase is unique and will build business

No need to mix xylanases anymore, says Novozymes

By Kacey Culliney

Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.

Glanbia's new flax-based guar gum replacer should prevent bakery costs from toppling...

Glanbia’s flaxseed guar gum replacer shaves 40% costs

By Kacey Culliney

US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring guar prices.

Tate & Lyle provoked into increased investment in egg replacement for bakery sector

Tate & Lyle provoked into cracking egg crisis in bakery

By Kacey Culliney

European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.

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