bakery

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Study develops recipe combining chickpea flour and psyllium for gluten-free bread
23 Jul 2021
--- A recipe combining chickpea flour and psyllium, a plant-derived soluble fiber, has been developed by the Federal University of São Paulo, Brazil. A nutritionist at the university is pursuing a study line that focuses... Read More
From wheat fields to bakery: Mondelēz advances sourcing transparency with Triscuit
25 Jun 2021
--- Mondelēz International has begun a food transparency program with the Triscuit brand. Consumers can discover the journey of the white-winter wheat baked into Triscuit crackers from a cooperative of farmers’ fields in... Read More
Limagrain Ingredients launches fiber-rich wheat flour to counter Europeans’ low dietary fiber intake
24 Jun 2021
--- Limagrain Ingredients is launching a new fiber-rich wheat flour called LifyWheat that “helps fill the fiber gap.” The white wheat flour is reportedly ten times richer in fibers than standard fibers and contains... Read More
Plastic to flavoring: Scientists convert post-consumer PET into edible vanillin
14 Jun 2021
--- Scientists have developed a novel way to use plastic waste as a food industry resource by converting post-consumer PET into vanillin via a series of chemical reactions. The team from the University of Edinburgh, UK,... Read More
IFF’s new bakery solution for industrial breads targets evolving clean label demands in South America
11 Jun 2021
--- Targeting more user-friendly formulations in industrial breads, IFF has unveiled a bakery solution for South America, Grindsted PowerBake Clean. The ingredient is a blend of soy lecithin, enzymes and natural soluble fiber.... Read More
Mondelēz set to acquire bakery and snacks player Chipita
27 May 2021
--- Mondelēz International is entering an agreement to acquire Chipita, which is pegged as a high-growth key player in the Central and Eastern European croissants and baked snacks category. Mondelēz expects the transaction to be... Read More
Bakery gives traditional tastes new flair amid demand for spice and clean label
27 Apr 2021
--- While indulgence continues to play a significant role in the bakery sector, new demands ranging from reformulation to clean label are pushing bakery toward new innovation. Experts also tell FoodIngredientsFirst that taste is... Read More
DTM Print speeds up personalization on baked goods with edible ink printer update
20 Apr 2021
--- DTM Print is introducing faster and larger printing options on its edible ink desktop printer called Eddie, which creates personalized designs on baked goods and dessert items. The specialty printing systems provider has... Read More
Guilt-free carbs? Better Brand’s bagels boast carb equivalent of half an orange
14 Apr 2021
--- Los Angeles-based food tech start-up Better Brand is gearing up to transform the multi-trillion-dollar refined carb space, starting with the Better Bagel. The traditionally carb-heavy food “takes the... Read More
Innova Market Insights’ report finds split in attitudes between bread and cake
13 Apr 2021
--- When assessing consumer response to bakery, it is impossible to put bread and cakes in the same basket. New research from Innova Market Insights reveals that bakery consumers are split in attitudes towards bread and cake.... Read More
New platform “Ingredients by Imbibe” addresses flavor, taste, sweetness and textural challenges
05 Apr 2021
--- Imbibe has launched Ingredients by Imbibe, a new platform that offers the company’s high-performing ingredients to external R&D teams. Imbibe’s ingredient portfolio includes The Senses, a suite of taste... Read More
The enzyme evolution: IFF says ingredient can “anchor bakery formulation strategies”
05 Apr 2021
--- Bakeries and manufacturers are continually looking to enhance consumer eating experiences. With this in mind, ingredients need to tick the clean label box while delivering great-tasting baked goods. According to IFF, enzymes... Read More
Egg-celent NPD: Consumers look for ethical choices this Easter
02 Apr 2021
--- Easter represents a major opportunity for the F&B industry to introduce some of its most creative spring-themed offerings, both in terms of taste and appearance. This year, greater awareness on issues from sourcing to... Read More
Savory protein cakes: Laboratoire PYC unveils meaty and cheesy offerings for weight management
26 Mar 2021
--- Laboratoire PYC has launched gluten-free, high-protein cakes in savory flavors. The low-sugar offerings primarily target the weight management sector but also address sports nutrition and senior nutrition demands.
IFF’s new “enzyme-only” solution targets bakery demands for label-friendly dough strength, texture and taste
22 Mar 2021
--- International Flavors & Fragrances (IFF) is targeting label-friendly baking demands with the launch of its new dough strengthener EnoveraTM 3001 in the North American market. The “enzyme-only” ingredient... Read More
IFF unveils anti-staling enzymes for indulgent sweet baked goods in China
18 Mar 2021
--- IFF is launching a new range of bakery enzymes for the Chinese market. Powerfresh and Powersoft are marketed under the Danisco range of food ingredients that is now part of the IFF family. The move comes amid a boom in sweet... Read More
Ardent Mills unveils keto-friendly and low net carb flour blend to replace conventional flour
17 Mar 2021
--- Ardent Mills, a North American flour-milling and ingredient company, has launched its keto-certified Net Carb Flour Blend, hailed by the company as “the industry’s first major net carb flour blend for keto and... Read More
Campden BRI project targets microbiological safety of bread
10 Mar 2021
--- Campden BRI is looking for partners to join a research project that helps manufacturers and retailers understand and control the potential risks posed by Clostridium botulinum in bread products.
Healthy indulgence: Synergy Flavours unveils fat-reducing, calorie-slashing baked goods ingredient
08 Mar 2021
--- UK-based flavors producer Synergy Flavours is releasing an ingredient tipped as making significant fat and calorie reductions in baked goods, such as muffins, cookies and biscuits. The company says its... Read More
Grüninger debuts three-step off-note masking process for margarine and bakery fats
05 Mar 2021
--- Swiss margarine producer Grüninger has developed technology to produce palm-free, vegan and vegetarian margarines that mask any off-notes. The three steps of Grüninger’s flavoring process complement each... Read More
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