Bakery

Lesaffre acquires bakery ingredients business, Delavau Food Partners

13 Jul 2018 --- Lesaffre has purchased Delavau Food Partners, an innovator in baking ingredients based in North America. The transaction was closed on Wednesday, July 11th. The acquisition will enhance Lesaffre's performance ingredient offering to the baking market, according to the company.

Going gluten-free: Is there a conflict between wheat & gluten?

11 Jul 2018 --- European starch specialist, Kröner-Stärke has declared that there does not have to be a conflict between going gluten-free and still being able to enjoy the taste and functional properties that wheat has to offer. Thanks to the high-quality raw materials, it is possible to produce gluten-free bakery products, sauces, batters and coatings using 100 percent naturally produced wheat starches with the gluten content washed out, according to the company.

DSM extends use of enzymatic acrylamide-reduction for baked goods

10 Jul 2018 --- Global awareness of acrylamide is on the rise. In response to this, DSM has launched PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers. PreventASe is positioned as a trusted acrylamide-reduction solution proven to reduce acrylamide in processed foods by up to 95 percent. While PreventASe is suitable for a broad range of applications, the new PreventASe XR is optimized for higher-pH applications. 

Cream of the crop: Anchor Food Professionals eyes potential for world’s best chefs

10 Jul 2018 --- Fonterra’s foodservice business Anchor Food Professionals is looking to crown the finest chefs in the world, as it co-hosts two prestigious competitions at the upcoming Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia (11 – 14 July). Anchor Food Professionals is the event’s dairy partner for the Global Pastry Chefs Challenge and Global Young Chefs Challenge, supplying high-quality dairy ingredients for each competition. The ten finalists from around the world will compete against each other to prepare innovative culinary dishes and pastries while showcasing their knowledge, technique and versatility.

Fermentation factor: New horizons for bakery and dairy cultures

10 Jul 2018 --- Fermentation is an age-old process but has been experiencing a revival in recent years with a broader recognition of the health benefits offered as well as the unique taste attributes it can deliver. With fermentation seen as a natural and authentic process, new product development and heightened consumer awareness have combined to bring a raft of traditional products to our supermarket shelves.

Lesaffre eyes fermented foods resurgence, doubles capacity at Biospringer plant

02 Jul 2018 --- Lesaffre is targeting opportunity for fermented ingredients such as yeast, amid a reinvigorated interest in the use of these age-old processes. Growing global demand for natural and clean label ingredients is further boosted by an overarching theme towards salt and sugar reduction. These market dynamics have led the company to expand production, including at a key French facility, but future expansion will likely come in developing markets.

DSM launches baking enzyme as ascorbic acid prices bite

29 Jun 2018 --- DSM has launched a new product in its range of BakeZyme baking enzymes: BakeZyme AAA. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. 

Bakery innovation: Corbion solutions target nimbleness and consistency

26 Jun 2018 --- As bakers continue grappling with rising labor costs, perpetually changing consumer trends, and a shortage of skilled labor, Corbion believes it has a solution – or rather, a range of solutions. The company has assembled a portfolio of mixes, bases and concentrates shaped by those realities, providing bakers a more straightforward way to quickly respond to emerging consumer preferences with products of consistently high quality.

Taura’s reduced-sugar cookies hit the sweet spot

19 Jun 2018 --- Research into Taura’s reduced-sugar cookies containing concentrated fruit pieces shows that consumers perceive them to be just as sweet as full-sugar alternatives. The natural ingredients specialist says a consumer sensory panel showed that its reduced-sugar cookies with JusFruit pieces contain 30 percent less sugar but came out on top in taste testing.

Organic improvers: Corbion extends bakery offering to meet clean label demand

19 Jun 2018 --- Corbion has launched the latest addition to its Pristine portfolio aiming to bring organic, non-GMO baked goods closer than ever to matching the sensory attributes of their conventional counterparts. Pristine Organic 522 is claimed to be the company's most advanced organic dough improver to date. The latest addition to the already robust Pristine range of clean label dough conditioners can be used in both organic and non-GMO formulations, and consistently outperforms competing products, delivering better machinability and oven spring, increased volume and, in some cases, reduced mix time.

Acrylamide reduction: DeutscheBack’s new enzyme system cuts carcinogen in baking process

15 Jun 2018 --- Baking ingredient specialist DeutscheBack has created a new enzyme system to reduce acrylamide in biscuits, wafers, bread and rolls. Keeping pace with the newly-introduced European Union legislation that came into effect in April, the member of the independent, owner-managed Stern-Wywiol Gruppe in Hamburg has come up with an innovative solution to help eliminate the potentially carcinogenic chemical compound.

Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

Fruit fillings: Puratos highlights growing need for natural ingredients

11 Apr 2018 --- Consumer demand for natural products is increasing continually. The latest “Taste Tomorrow” survey, from Puratos, has revealed a distinct consumer preference for fruit because it is both natural and tasty. Not only did the Taste Tomorrow survey reveal a preference for fruit on the part of the consumer and the customers; demand for cleaner label products was also clearly expressed, including products without artificial preservatives, colorings and flavorings.

Bayn assesses e-sensory technology potential in sugar-reduced bread

09 Apr 2018 --- As part of a development of Bayn Europe AB's e-sensory technology, the sugar specialist is performing research into using e-sensory technology to optimize sugar reduced recipes.

Ulrick & Short cleans up packaging declarations with innovative glazing systems

29 Mar 2018 --- Consumer and retailer pressure is mounting to clear up label declarations and to embrace new diet trends. Ulrick & Short is responding to these pressures by launching clean label, allergen free and vegan-friendly glazing systems, called eziglaze, that provide solutions for manufacturers.

DuPont debuts new enzyme strengthening solution for bakery

21 Feb 2018 --- DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

Egg replacer: Kröner-Stärke responds to supply chain pressure

14 Feb 2018 --- In response to the recent egg supply chain pressures on the food industry, Kröner-Stärke has launched its new clean-label egg replacer, REGG-EX, to the European market. This technically advanced and totally natural product allows food processors to simplify bakery formulas and to avoid the use of artificial ingredients whilst maintaining texture and authenticity of the recipe.

Acrylamide reduction: Orkla and Renaissance BioScience expand yeast partnership

13 Feb 2018 --- Orkla Food Ingredients and Renaissance BioScience Corp. have agreed to expand their license agreement for Orkla to exclusively manufacture and sell Renaissance’s acrylamide-reducing yeast, Acrylow, to food manufacturers in additional new markets in Poland, the Czech Republic and Slovakia. The agreement builds on the initial exclusive agreement implemented in Q3/2017 that covered the Nordic and Baltic regional markets in Europe.

Barry Callebaut reports solid Q1, confident on chocolate recovery

24 Jan 2018 --- Chocolate and cocoa manufacturer Barry Callebaut Group has reported a strong start to the year with sales volumes rising 8 percent in its first quarter ended Nov 30, 2017. During the same period, the global chocolate confectionery market grew 3.1 percent, signaling signs of market recovery.

Veripan launches major sourdough breakthrough

22 Jan 2018 --- Swiss food specialist, Veripan has announced a major breakthrough in sourdough development with biopreservative Panatura Protect. For the first time in history, bakers can use an “all-in-one” solution for long shelf-life bakery products. Most of all it is completely natural: no chemical preservatives, no dough conditioners and no undesirable off-flavors.