09 Oct 2018 --- The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused ongoing price hikes on ascorbic acid. This poses significant challenges for bakeries to produce high-quality products while maintaining a good profit margin. In response to this, DuPont is enabling bakers to provide cost-effective, high-quality products with the launch of DuPont Danisco GRINDAMYL SUREBake product range.
04 Oct 2018 --- European natural starch specialist, Kröner-Stärke has developed a new range of clean label, native, pre-gelatinized, starches and flours to boost the health credentials of many food products. All of the new range offers a cost-effective solution for the food industry at a time when many raw materials have increased in price and profit margins are being squeezed.
02 Oct 2018 --- Palsgaard is eyeing new opportunities in the Middle East. The inventor of the modern food emulsifier has appointed four new distribution partners to market Palsgaard’s emulsifier and stabilizer solutions across the Middle East. The distributors will carry the full portfolio of Palsgaard products for bakery, dairy, ice cream, margarine and mayonnaise and salad dressings, according to the company.
26 Sep 2018 --- Brill Inc., a CSM Bakery Solutions company, is now a member of the North American Sustainable Palm Oil Network (NASPON) joining forces with a number of other top companies to reaffirm their commitment to sourcing sustainable palm oil.
13 Sep 2018 --- Metarom is targeting strong medium-term growth in South East Asian markets, which will be through the creation of a new entity based in Malaysia: Metarom ASEAN. In a separate, but an equally significant move for the French-headquartered flavor firm, it debuted a flavor modification blend that can be used to lower the fat content of baked goods. When applied in synergy with a sweetness solution, the “active” flavors can effectively reduce the fat content of a pound cake by 50 percent and the sugar content by 30 percent, while maintaining the organoleptic properties and sweetness of the reference product.
11 Sep 2018 --- Corbion has launched Verdad MP100, a natural mold inhibitor, which matches calcium propionate for mold control and tops competing clean-label solutions.
04 Sep 2018 --- Borges Agricultural & Industrial Edible Oils (Borges) has launched a new healthier alternative to palm oil, dairy fats, hydrogenated and animal fat, that is made from unsaturated vegetable oils. According to the company, this saturated fat alternative is suitable across multiple application including bakery, confectionery, puff pastry, biscuits, creams, chocolates and processed meat industries.
17 Aug 2018 --- Laboratory tests commissioned by US activists Environmental Working Group (EWG), have revealed that glyphosate – the active herbicide in Monsanto’s Roundup weedkiller used in commercialized agriculture all over the world – has been found in a raft of oat-based breakfast cereals and snack bars.
17 Aug 2018 --- The International Wheat Genome Sequencing Consortium (IWGSC) has published a detailed description of the genome of bread wheat, the world’s most widely cultivated crop in the international journal Science. This work will pave the way for the production of wheat varieties better adapted to climate challenges, with higher yields, enhanced nutritional quality and improved sustainability.
14 Aug 2018 --- Tyson Foods has reached an agreement to sell its pizza crust business, TNT Crust business (TNT), to an affiliate of private equity firm Peak Rock Capital (Peak Rock). Terms of the deal have not been disclosed. However, the two companies hope to complete the deal by September. The transaction is the seventh recent food and beverage investment for Peak Rock.
03 Aug 2018 --- Limagrain Céréales Ingrédients (LCI) has launched Cereclean, its newest addition to its clean label range, developed in response to the awareness and expectation of natural and clean ingredients.
03 Aug 2018 --- Ulrick & Short has expanded their clean label ingredient range which, according to the company, promises to solve problems for manufacturers in achieving stability and thickening in gentle factory processes. The innovative ingredients provide the same functional properties and performance as a pregelatinized starch, without requiring high shear mixing.
01 Aug 2018 --- One of today’s key trends is the industrial production of artisan-style bakery products. In response to these trends for fermented ingredients, Lallemand and Veripan have formed a “collaboration which will combine Lallemand’s knowledge and expertise in yeasts, cultures and enzymes with Veripan’s proprietary fermentation technologies, creating strong synergies between both companies.”
26 Jul 2018 --- A new study by Action on Sugar at Queen Mary University of London has investigated and documented the wide variation of sugar and calorie content within the same category of cakes and biscuits sold in the UK in 2016. The “shock” findings, published by the journal BMJ Open, highlight 97 percent of cakes and 74 percent of biscuits received a “red” (high) label for sugar (>22.5 g/100g).
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.
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.
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.
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.
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.
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.
