Bakery

Metarom reveals Asian subsidiary plans as active flavor for fat reduction debuts

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.

Corbion launches vinegar-based mold inhibitor

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.

Borges launches healthy saturated fat alternative from unsaturated vegetable oils

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.

Monsanto glyphosate traces show up in US breakfast cereals and snack bars

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.

A rich scientific harvest: The wheat genome is finally cracked

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.

Tyson Foods divests pizza crust business to private equity firm

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.

LCI launches fermented wheat flour preservative for baked goods

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.

Clean label: Ulrick & Short launches cold swelling starches

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.

Fermentation factor: Lallemand & Veripan develop solutions for artisan-style bread

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.”

“Worrying” variations in sugar and calories of UK baked goods, says study

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).

Lesaffre acquires bakery ingredients business, Delavau Food Partners

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.

Going gluten-free: Is there a conflict between wheat & gluten?

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.

Cream of the crop: Anchor Food Professionals eyes potential for world’s best chefs

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.

Fermentation factor: New horizons for bakery and dairy cultures

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.

Lesaffre eyes fermented foods resurgence, doubles capacity at Biospringer plant

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.

DSM launches baking enzyme as ascorbic acid prices bite

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.

Bakery innovation: Corbion solutions target nimbleness and consistency

26 Jun 2018 --- As bakers continue grappling with rising labor costs, perpetually changing consumer trends, and a shortage of skilled labor, Corbion believes it has a solution – or rather, a range of solutions. The company has assembled a portfolio of mixes, bases and concentrates shaped by those realities, providing bakers a more straightforward way to quickly respond to emerging consumer preferences with products of consistently high quality.

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.

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