Ingredion has completed one-third of its planned $160m capital investment into expanding capacity for its clean label specialty starches to improve its operational flexibility amid ongoing supply chain disruptions.
ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
Fruit, starch and sugar conglomerate Agrana – which produces a range of creative solutions used in bakery, snacks, dairy and beverage applications – has identified six key trends for 2021.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Ecuadorian company LiveKuna has launched two organic flours – made from quinoa and bananas – that are suitable for celiac suffers, securing a listing in 2,000 Walmart stores in the US.
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Indonesia’s food watchdog has approved five DuPont Danisco range of bakery enzymes, giving the ingredients access for the first time to Indonsia’s sizeable flour milling industry.
The global biological solutions firm, Novozymes, has announced a price increase of its Fungamyl products by up to 10%, which will add approximately 0.001 Euro cent to a kilo of flour.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.
Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.
Kent Corporation’s subsidiary Grain Processing Corporation (GPC) will expand its maltodextrin processing capacity by 30% to meet increasing global demands.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Cargill has finalised an exclusive agreement for the distribution of the carbohydrate ingredient TREHA trehalose in the US and Europe, the firm has confirmed.
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.
Shelf life is the biggest challenge in gluten-free baked goods and Penford’s potato-based soluble fiber will help retain moisture, its senior applications scientist says.
Cargill has agreed to settle a proposed class action lawsuit alleging it is misleading shoppers by marketing its Truvia consumer products (which contain stevia extract Reb-A and erythritol) as ‘natural’.
Kellogg has been hit with a deceptive advertising lawsuit over ‘made with real fruit’ claims on its Super Mario fruit snacks, three years after being rapped over the knuckles by an industry ad watchdog over similar claims on Pop Tarts.
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.