bakery

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Chicken-less egg proteins and more: Clara Foods investment could lead to innovative rollouts, claims Ingredion VP
05 Jun 2019
--- Ingredion is looking into Clara Foods’ innovative pipeline that encompasses solutions that address several platforms beyond chicken-less egg proteins. Clean label preservatives, clean proteins, nutritionals for... Read More
Trimming the fat: UK research underscores need for fat and sugar reformulation in bakery
03 Jun 2019
--- Queen Mary University London is calling on Public Health England (PHE) to include cakes and biscuits in its calorie reduction program following a recent UK study examining fat content in retailers’ own-label and... Read More
Ardent Mills expands grains capabilities at Colorado mill in response to specialty demand
27 May 2019
--- Ardent Mills is launching a new set of capabilities within the existing mill in the popular River North Art District (RiNo) of Denver, Colorado. The mill’s new processing “muscle” will directly support The... Read More
Vegan products make waves as innovators overcome challenges associated with meat-free production
22 May 2019
--- The vegan market continues to experience buoyant growth as global consumers increasingly push the demand for sustainable and healthy products with robust animal welfare credentials. There is ongoing NPD across a multitude of... Read More
Corbion launches clean label tortilla conditioner
10 May 2019
--- Corbion has launched a new conditioning option specifically designed for tortillas, that is touted as delivering all the product quality and performance its customers are used to while catering to the desire for a cleaner... Read More
Reducing acrylamide: Kerry’s yeast enzyme ingredient off to promising start
07 May 2019
--- A year after EU legislation came into force concerning the amount of potentially carcinogenic acrylamide in foods – with “benchmark” levels being set for various products – Kerry announced that the... Read More
Banning titanium dioxide? Lobby groups urge European Commission to prohibit E171
06 May 2019
--- Several EU-level civil society organizations have joined forces to call for a ban on the use of food additive titanium dioxide (E171) over concerns about its safety. The demand to remove E171 from the EU list of permitted... Read More
Take that, food waste: EU-funded NanoPack demonstrates major shelf-life gains across multiple food categories
01 May 2019
--- The NanoPack project has reported significant advancements in the shelf-life and quality extension of a range of foods when packaged in nano-active materials. Funded by the EU Horizon 2020 scheme, the project aims to... Read More
Olam International positioned to acquire Dangote Flour Mills Plc in Nigeria
24 Apr 2019
--- Global food and agri-business Olam International has submitted a binding offer to acquire 100 percent equity ownership of Dangote Flour Mills Plc (DFM), a flour and pasta manufacturer in Nigeria, for an enterprise value of... Read More
Strengthening bakery: Orkla continues acquisition spree with Zeelandia Sweden purchase
16 Apr 2019
--- Orkla is expanding its acquisitions further with its latest deal to buy Zeelandia Sweden AB, a supplier of margarine, vegetable oils and bakery ingredients to the Swedish market. The deal marks the latest purchase for Orkla... Read More
Fully-baked appeal: Lesaffre Bakery Center aids customers in complete industrial scale-ups
10 Apr 2019
--- Lesaffre has officially opened its first Baking Center that is 100 percent dedicated to industrial customers, where tests can be run at full scale. Located in the south of Vienna, Austria, the new center features... Read More
Better bread? Cargill launches label-friendly plant-based lecithins
04 Apr 2019
--- In response to consumer demand for clean label ingredients, Cargill’s latest range of lecithin seeks to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough... Read More
Wacker introduces new flagship brand name Fermopure for all its amino acid ingredients
27 Mar 2019
--- Wacker has revived its Fermopure brand name to include all of the amino acids that the group produces. L-cystine – the starting material for L-cysteine – is manufactured by fermentation at the company’s new... Read More
The perfect pizza experience? AAK develops flaked fats to enhance crust quality, taste and texture
18 Mar 2019
--- AAK has developed a new flaked fats ingredient solution range to help manufacturers create better pizzas. The new range is claimed to enhance crust quality, taste and texture, as well as offering easy handling during the... Read More
Acrylamide concerns: EU consumer organization calls for stronger consumer protection
06 Mar 2019
--- A new European test by consumer organizations has highlighted that consumers, especially young consumers, should be better protected from cancer-causing acrylamide in their food. To do so, the European Consumer Organization,... Read More
Cargill set to acquire Smet, in bid to “boost gourmet chocolate offerings”
05 Mar 2019
--- Cargill’s Cocoa and Chocolate business is set to acquire Smet, a Belgium-based supplier of chocolate to the foodservice and confectionery markets. Cargill’s entry into the acquisition is subject to consultation... Read More
No deal is a big deal: FoodDrinkEurope reiterates “dramatic implications” as Brexit deadline looms
01 Mar 2019
--- With less than one month to go before the UK crashes out of the EU and the food industry is repeatedly urging the British Government to avoid a no-deal because of its “devastating impacts.” This time it’s a... Read More
Australian bakery deal: Nisshin Seifun snaps up Allied Pinnacle
28 Feb 2019
--- Regional miller and supplier of value-added, flour‐based products, Nisshin Seifun Group Inc. has agreed to acquire Australian bakery business, Allied Pinnacle from Funds advised by Australasian private equity form Pacific... Read More
Lesaffre launches slow-rising yeast in Japan for “complex flavors and textures”
25 Feb 2019
--- Global yeast and baking solution provider Lesaffre has launched a new yeast product for the Japanese bread industry, offering a traditional slow-rising yeast in a modern format. Launched at the Machinery, Materials,... Read More
Nanotechnology in active packaging: Willing consumers still wary of “contamination,” survey finds
21 Feb 2019
--- Consumers are increasingly willing to use nanotechnology-based solutions in food packaging, but they are wary of how the essential oils – used to prevent spoilage – may “contaminate” foods, a report... Read More
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