Cakes & Pastries

Hydrocolloid prices under pressure

DuPont raises global hydrocolloids prices 10 to 15%

By Caroline Scott-Thomas

DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.

Puratos and Grand-Place sign the joint venture agreement

Puratos inks Vietnam JV with chocolatier

Puratos Group has inked a joint venture in Vietnam with Belgian chocolatier Grand-Place to seize on surging demand in the bakery, patisserie and chocolate sectors in the country.

Charles Speirs, baking science manager at Campden BRI

Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

US sugar prices are kept artificially high, claims the ABA

Bakers: US sugar prices are still 50-75% higher than world prices

By Elaine WATSON

The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US should learn some lessons from Europe and stop trying to fix something that...

European sugar users welcome debate on sugar reform

European sugar users welcome debate on sugar reform

By Caroline Scott-Thomas

The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas under Common Agricultural Policy (CAP) reforms.

Potato starch glaze offers favourable alternative to egg and dairy-based solutions, says KMC

Potato starch glaze may trump traditional options: KMC

By Kacey Culliney

Danish ingredients firm KMC has launched a potato starch bakery glaze that it says has superior shine and adhesion functionality that may even trump traditional egg and dairy-based options.

Maize-based nut substitute targets allergen-free market

Maize-based nut substitute targets allergen-free market

By Caroline Scott-Thomas

Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.

Stern-Wywiol Gruppe is showcasing several ingredients for bakery applications

Stern-Wywiol Gruppe targets Asia

By Rod Addy

Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.

Diacetyl - used as a butter flavouring in popcorn - could be linked to the Alzheimer's disease process

Butter flavouring linked to Alzheimer's disease

By Nathan Gray

An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.

Bakers oppose FDA research into labeling of added sugars

Bakers oppose FDA research into labeling of added sugars

By Caroline Scott-Thomas

The American Bakers Association has submitted comments to the Food and Drug Administration (FDA) opposing a research proposal to examine how consumers might perceive labeling of added sugars on nutrition labels.