Cakes & Pastries

Improving dough strength, processing stability and shelf life are contributing towards an overall goal to tackle global food shortages, DuPont's bakery team says

DuPont tackles global food shortage on micro level

By Kacey CULLINEY

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Campden BRI: Lipase, amylase and xylanase enzymes could cut costs for bakers

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

By Oliver Nieburg

Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.

Bakers have started to, and should, look beyond ingredients to cut costs, two experts say

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

On the cheap: Bakers must look beyond ingredients to cut costs

By Kacey CULLINEY

Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.

'Consumers don't understand the difference between partial hydrogenation and full hydrogenation,' says Bunge innovation director

Bunge: Consumer concerns on hydrogenation prompted R&D

By Kacey CULLINEY

Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.

Europe accounts for 32% of the global yeast market

Global yeast market could be worth $5.1bn by 2016

By Caroline SCOTT-THOMAS

Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.

Roquette microalgae flour hope after Solazyme split

Roquette talks algae hope after Solazyme split

By Kacey Culliney

Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.

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