Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
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.
Researchers have found waste cooking oil could be used as a starting material in the production of bioplastics to produce a higher yield at a cheaper price.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Big interview: Bryan Scherer, R&D director, Penford Food Ingredients
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.
A technology researcher is urging food engineers to design processes that may lead to breakfast cereal products with substantial amounts of resistant starch, a component claimed to have benefits for sufferers of bowel health disorders.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
Computer vision offers benefits over conventional colour-measuring instruments for biscuit manufacturers in that it enables the analysis of the whole biscuit surface, and can effectively determine surface cracks and other defects, note Chilean researchers.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
A new roasted potato flour ingredient can enhance the flavour and colour of baked goods and extruded snacks as well as gluten free foods while also providing dough expansion, said its US developer.
Cereplast said a new deal with Bunge will see it expand production of its bioplastic food packaging in Brazil but that any European growth plans were under review for up to two years while it assesses regional demand.
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Tate & Lyle has introduced a new starch as part of its X-Pand’R range that can create non-sticky pliable doughs for snacks and baked goods processed through sheeters and extruders, the company said.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.
A quality control instrument for flour from French firm Chopin Technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in Paris.
Tate & Lyle has introduced a new natural starch to its line of waxy maize starches in order to provide a wider range of clean label textures for snack foods.
Biosphere Industries and Sealed Air have developed a completely biodegradable range of trays and pans specifically for bakery use, designed to be used throughout product manufacture from freezer to oven to table.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Bakers will welcome fresh figures from Austrian sugar, starch and fruit preparation supplier Agrana that reports a lift in autumn harvest figures for commodity-derived ingredients, an encouraging sign that supplies for formulators may ease into 2009.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
