Cakes & Pastries

Palm oil-free may be emerging trend

Palm oil-free may be emerging trend

By Rod Addy

A shift towards palm oil-free foods and ingredients could be an emerging trend in Europe, according to market analysts.

Chocolate fat bloom creates an unappealing white film on the surface of chocolate. Photo credit: ESRF

Confectioners ask why chocolate chip cookies avoid fat bloom

By Oliver Nieburg

Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded by the International Organization of Confectioners (PMCA) proved inconclusive.

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.

Prices of gum derived from guar seeds have rocketed in recent months

Mühlenchemie launches guar gum replacers

By Rod Addy

Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.

Commission gives green light for major sugar industry takeover

Breaking News

Commission gives green light for major sugar industry takeover

By Oliver Nieburg

The European Commission has cleared the acquisition of the world’s largest sugar trader ED&F MAN by Europe’s largest sugar producer Südzucker and said it would raise no competition concerns on one condition.

Strawberry is an attractive flavour to older consumers, says Carbery

Carbery explores flavours for ageing consumers

By Rod Addy

Carbery is exploring the potential of flavours to make protein-fortified products more palatable to ageing consumers, according to head of research and development Aine Hallihan.

Sweet nothing in Soffritti's work?

Industry damns sucralose study at cancer conference

By Kacey Culliney

Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.

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