Bakery

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.

Ulrick & Short launches vegan and clean label egg replacer

08 Jan 2018 --- EU egg prices have risen by an average of 55.8 percent according to the official European Commission figures, between November 2016-2017, and the worst affected areas have seen prices more than double. With no end to this in sight, British starch specialist, Ulrick & Short has developed ovaprox, a combination of functional ingredients dedicated to egg reduction.

UK gluten-free biscuit partnership gains recognition

08 Jan 2018 --- An industrial partnership that helped a “free from” food manufacturer significantly boost its turnover has been recognized as outstanding by Innovate UK. Working alongside researchers from Brunel University London, North-East baker Northumbrian Fine Foods (NFF) increased its energy efficiency, reduced its waste and improved its products’ nutritional value, ultimately helping the firm increase its revenue by over 80 percent.

Eurogerm inaugurates new Italian subsidiary

02 Jan 2018 --- Eurogerm, a leader in ingredients and processing aids for the wheat-flour-bread sector, has announced the opening of its ninth subsidiary outside of France. The new subsidiary is based in Italy, and its role is to boost the group’s growth in that country.

Campbell snaps up snack group Snyder’s-Lance in $4.7bn deal

19 Dec 2017 --- The Campbell Soup Company has now made it official by announcing the US$4.87bn acquisition of Snyder's-Lance, in a deal said to be the soup company's largest ever in its 148-year history. Traditional companies like Campbell have been struggling against a backdrop of shifting food preferences in markets all over the world, however, Campbell’s is hoping the addition of Snyder’s snacks brands will shore up its position in-store.

Brenntag acquires UK-based Kluman and Balter and A1 Cake Mixes

19 Dec 2017 --- Brenntag is expanding its business in the UK food ingredients distribution market by acquiring Kluman and Balter Limited and A1 Cake Mixes Limited. The companies specialize in the distribution of a comprehensive range of bakery ingredients as well as a large variety of bakery and confectionery mixes.

BRC publishes new guidance on food packaging

22 Aug 2017 --- Brand and consumer protection organization, BRC Global Standards has published the first edition of food packaging materials guidance. It’s geared towards achieving a common understanding, terminology and point of reference for good practice for businesses involved in the delivery of food and to prevent substances from packaging materials from getting into food.

Dawn Foods Extends Premium Range With Summer-Season Filled Ring Donut

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.

Unicorn Grain Launches New Product Development: BiTex Tenderness

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.