UK-based bakery firm Finsbury Foods has announced improved sales in a trading update for the full financial year today as exports in its cake division are helped by its European joint venture and gluten-free products excel.
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.
National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.
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.
Starbucks' shift into the consumer packaged goods (CPG) space with French brand La Boulange won't happen for a considerable time and when it does it will face stifling competition, according to an analyst.
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.
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.
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.
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”.
While stevia is beginning to take off in a number of baked goods and snack categories in the US, Asian and South American markets, some other emerging ‘natural’ sweeteners look ready to take it on in the segment, claims Datamonitor.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.