Bakery

Gluten Free Rice-Flour Could Revolutionize Future Bread Production

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.

FrieslandCampina Kievit Launches High Performance Whipping Agent, Effective for Middle Eastern Climates

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. 

Ulrick & Short Offers Solution to Reduce Sugar in Fillings and Frostings by up to 50 Percent

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. 

60 Percent Pea Protein Crisp Hits Health Market

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.

Cornelius Urges Food Manufacturers to Seek Egg Alternatives, Amid Price Hike

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.

Sugar Reduction is Top Health Priority in Growth Markets, Finds DuPont Bakery Consumer Survey

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.

Puratos Acquires Diamant from Werhahn to Strengthen Bakery Ingredient Position

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.  

Lesaffre Inaugurates First Baking Center in Southern Africa

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.

Breakfast Cereals Contain Sugar Levels as High as 35% in Spite of Manufacturers’ Claims

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. 

DuPont Bakery Enzymes Drives Up Fresh Bread Standard

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.

DuPont Brings Fresh Solutions to the Table and Debuts Dairy Innovations in India

25 Jan 2017 --- DuPont has launched bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient.

Kröner-Stärke Promotes Chemical-Free Specialist Starches

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. 

DeutscheBack Launches Innovative Solution to Keep Baked Goods Fresher for Longer

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. 

Palsgaard Eyes Business Expansion in Brazil

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.

AB Mauri Will Acquire Specialty Blending Business

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. 

Cargill Launches Canola Lecithin for Label-Conscious Consumers

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. 

Lesaffre Adds UK and Spanish Acquisitions into the Mix

13 Dec 2016 --- As part of its ongoing expansion strategy French yeast manufacturer Lesaffre has announced two acquisitions – LFI Tollblend Ltd in the UK and Tecno Bakery in Spain.

Lesaffre Inaugurates New Industrial Investments in Italy

08 Dec 2016 --- Antoine Baule, CEO of Lesaffre and Thomas Lesaffre, general manager of Lesaffre Italy, inaugurated the new logistics center at the yeast production site in Sissa Trecasali, Parma 0n December 6. It was also an opportunity for Lesaffre to celebrate 50 years of industrial presence in Italy. In recent years, Lesaffre has made a series of major structural investments in its Italian subsidiary.

Wessanen Buys Spanish Organic Food Manufacturer Biogran for $72 Million

07 Dec 2016 --- Wessanen, the Dutch food group, has acquired Spanish rice cake and cereal maker Biogran for €67m ($72m), heralding the potential for the Spanish organic market to outgrow other European countries. The deal forms part of Wessanen’s plans to become a dominant player in the European “sustainable” foods market.

Arjuna Launches Natural Clean Label Shelf Life Extender

02 Nov 2016 --- Arjuna Natural Extracts Ltd. have launched X-tend, a natural preservatives range that keeps food fresh and increases shelf life. X-tend addresses three major food trends: natural, clean label and food safety.