19 May 2017 --- With thoughts of long summer days, picnics and days on the beach, Dawn Foods has launched a summer-season filled ring donut to its range of ready to serve Premium Donuts.
18 May 2017 --- Unicorn Grain Specialties B.V., based in Weert the Netherlands, have announced its latest innovative addition to its BiTex functional flour range: BiTex Tenderness. This newest addition is useable for bread and brings improved texture (freshness), shelf life and is also very cost effective.
18 May 2017 --- The grand opening took place on Thursday, May 4th, 2017. Puratos moved its Southeast headquarters from its former location in Miami to a brand new facility in order to better serve the expanding Southeast region and our Caribbean customers. The investment of $1.5M includes offices, a new warehouse with double its former capacity and a state-of-the-art, 3,000 square foot Innovation Center.
10 May 2017 --- When consumers purchase sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling.
23 Mar 2017 --- Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO - uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.
20 Mar 2017 --- FrieslandCampina Kievit have launched Vana-Monte DP570, an attractive alternative to current toppings in the bakery market. Vana-Monte DP570 is very simple to apply, using a baker’s knife to top and fill cakes and bakes. The result is a cake with a smooth appearance and the swirls have beautiful clean sharp edges. It’s key benefit is that toppings retain their supreme firmness and stability, enabling bakers to create attractive displays to tempt consumers. Collapsing creams and watery whipped toppings are no longer a problem, according to FrieslandCampina Kievit.
17 Mar 2017 --- Ulrick & Short have launched a unique new sugar displacement product called avanté, enabling manufacturers to reduce sugar by up to 25 per cent in frostings and as much as 50 per cent in some sweet fillings.
28 Feb 2017 --- PGP International have launched a New 60% protein crisp which is set to provide food manufacturers with an edge in a market where energy-boosting protein, weight management and clean eating is in high demand.
16 Feb 2017 --- Cornelius Group is urging food manufacturers not to panic and seek alternatives over the continuing increase in egg prices and fall in supplies.
14 Feb 2017 --- DuPont Nutrition & Health has pinpointed sugar reduction as the top health priority in a survey of consumer attitudes towards sweet baked goods in Egypt, Saudi Arabia and South Africa. The survey further revealed that biscuits, cookies, cakes and croissants are popular snacks in the three countries. As such, they are widely consumed at all times of day.
09 Feb 2017 --- Puratos has acquired 100% of Diamant, one of the leading bakery ingredient producers in Central Europe, from Werhahn Group. As well as being one of the leading bakery ingredient producers in Austria, Diamant also has a strong market presence in Poland and the Czech Republic, and is available throughout Central & Eastern Europe through distributors/partners under its own brand or via private label. The acquisition price is not being disclosed, as is customary for Puratos.
09 Feb 2017 --- In September 2015, Lesaffre, a global player in yeasts and fermentation, established Lesaffre Zimbabwe through the acquisition of a majority stake in Anchor Yeast.
08 Feb 2017 --- According to a new study by Action on Sugar and Consensus Action on Salt and Health (CASH) at Queen Mary University of London, published by the journal Public Health Nutrition, the salt content of popular breakfast cereals sold in the UK since 2005 has decreased by approximately 50% over the past 10 years owing to the successful salt reduction program – particularly the target-based approach to gradually reduce salt added to food.
06 Feb 2017 --- Following on from DuPont’s launch of bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient, the speciality food ingredient company speaks with FoodIngredientsFirst about expectations for the Japanese market and the importance of a clean label product. Using the proprietary G4 amylase technology to improve the softness throughout the shelf life and still maintain good eating quality, the POWERFresh range is being promoted in Japan in anticipation of regulatory approval.
25 Jan 2017 --- DuPont has launched bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient.
18 Jan 2017 --- In 2017, leading German wheat starch producer for the food, non-food and animal feed sectors, KRÖNER-STÄRKE, is aiming to meet industry demand for chemical-free production with its extensive, totally natural, pre-gelatinised starches range.
17 Jan 2017 --- DeutscheBack GmbH & Co. KG presents TopSweet Fresh Cake Plus V for rich cake and short crust pastry batters. This innovative enzyme system improves freshness preservation of the crumb and keeps packaged cakes and baked goods soft and moist longer. The longer-lasting crumb softness boosts the profitability of baked goods. During the development DeutscheBack benefited from the synergies and experience of the Stern-Wywiol Gruppe.
04 Jan 2017 --- Palsgaard have announced that it has acquired the majority of the shares of Brazilian food ingredients company Candon Aditivos para Alimentos in December 2016. Since 2008 Candon has successfully been supplying a range of special ingredients and premixes as well as a series of bakery emulsifiers to the food industry in Brazil, which is why the company caught the eye of Danish based emulsifier specialist Palsgaard.
21 Dec 2016 --- AB Mauri North America, manufacturer of yeast and bakery ingredient products and solutions, has reached an agreement to acquire the business and assets of Specialty Blending Co., LLC – a bread and sweet goods mix manufacturer located in Cedar Rapids, Iowa, and a subsidiary of Flowers Foods, Inc.
21 Dec 2016 --- Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. With the announcement, Cargill now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the US and Canada.
