Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...
Dawn Foods has developed a novel doughnut glaze to allow bakery manufacturers producer longer shelf-life donuts that do not end up in a sticky mess inside shelf-ready packaging.
The UK Government has introduced new rules for high fat, sugar and salt (HFSS) products that – when implemented in October next year – will affect the advertising of HFSS brands, volume promotions and the display of HFSS products instore.
Synergy has launched an innovative ingredient that will allow bakers to slash the fat and calorie content of treats like muffins, cakes, cookies and biscuits.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Sugar taxation has remained the most effective for of food taxation when it comes to reducing diet-related diseases as compared to taxes on salt, saturated fat and junk food, according to a recent New Zealand study.
Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
After finding that 12 kids' food products from Nestlé, Barilla, Ferrero and Danone contain high levels of carcinogen 3-MCPD, Italian consumer group Altroconsumo is calling on parents to stop giving products that contain palm oil to children.
Scientists at food and agricultural services provider Cargill have developed new processes that they say could reduce saturated fat content in baked goods by as much as 40%.
Almost one fifth of young children exceed the tolerable daily intake for potential carcinogen 3-MCPD, says the Dutch food safety authority, as EFSA prepares to release an assessment on the compound next week.
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.
European recommendations to reduce and label saturated fats have prompted DuPont to develop a liquid margarine with 60% less saturated fat for use in cakes.
The UK Food Standards Agency (FSA) is asking views on a novel foods application for an omega-3 rich plant oil product for dairy, bakery and supplement applications.
Australian food firm Goodman Fielder has denied rumours that a full buy-out by Asian palm oil giant Wilmar International is on the cards as it records big losses in 2012
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
Swedish-based firm AarhusKarlshamm AB (AAK) has recorded its highest ever first quarter (Q1) results driven by its food ingredients arm and its Golden Foods/Golden Brands acquisition.
Swedish ingredients firm AarhusKarlshamn (AAK) has announced improved sales and operating profit in its third quarter (Q3) results partly due to increased volumes from its acquisition of North American speciality fats business Golden Foods.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
Fats and oils supplier AAK has acquired a US manufacturer of flaked shortenings for the bakery and food service industries, surprising some market analysts who believed the company’s strategy was more focused on emerging markets.
A new margarine blend for bakery products contains 10 per cent less saturated fat than its predecessor, but without altering taste or performance, claims CSM.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
A new range of fats for margarine and baked goods by IOI-Loders Croklaan has been launched in Europe, using enzymatic interesterification from new facilities in Rotterdam, Netherlands.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Cargill has entered into an agreement to acquire the edible fats and oils business of Goodman Fielder in Australia and New Zealand, which it says will aid efficient future growth in the region.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Finnish food and agriculture firm Lannen Tehtaat has announced that it will combine the operations of its subsidiaries Avena Nordic Grain Oy and Mildola Oy.
Tanis Food Tec (TFT) is launching two processing machines for biscuit and cake makers including a shortening machine for manufacturers seeking greater quality control without sacrificing space and time.
Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation and foods containing the oil could hit the market by 2010, says DuPont.
The World Wildlife Fund (WWF) is set to step up scrutiny of how manufacturers source their palm oil over the next six months after a poor industry response to purchasing sustainable shipments of the ingredient.
BakeMark UK has advised that “economising is not the same as down trading” and has suggested that using premium quality ingredients is the most important factor in remaining competitive – even if that means comparatively higher costs.
