Bakery

GoodMills Innovation to launch Tartary buckwheat product range and high fiber wholegrain concentrate

13 Dec 2018 --- GoodMills Innovation is set to launch two wholegrain innovations next year. The first is a rutin-rich Tartary buckwheat line of products, called RutinX, while the White Gold range includes a high fiber wholegrain concentrate, which is touted as providing gut health benefits.

Ulrick & Short releases gluten-free sugar alternative for baked goods

29 Nov 2018 --- Clean label specialists Ulrick & Short have launched Avanté 9, a new gluten-free substitute for sugar. The ingredient is touted as reducing the need for sugar in bakery formulations by up to 20 percent while retaining the volume and texture of cakes, muffins and other baked goods.

Naturally gluten-free: Veripan launches “breakthrough” all-in-one bakery solution

20 Nov 2018 --- The need for gluten-free foods is driving innovation across many food sectors, with bakery being the most prevalent sector. Veripan has launched a “breakthrough” all-purpose flour mix for gluten-free bakery. According to Veripan, bakers can use the Panafree all-in-one solution to create gluten-free bakery products, while avoiding the often seen dry and crumbly textures, poor mouthfeel or off-flavors. The company also maintains that this new solution is completely natural.

Eurogerm targets Middle East growth with twelfth subsidiary

07 Nov 2018 --- Eurogerm, a leader in ingredients and processing aids for the wheat-flour-bread sector, has opened its twelfth international subsidiary. The new company, created in October 2018 and based in Kfarhbab, Lebanon, will accelerate the group's growth in the Middle East.

Overcoming vegan cake formulation challenges: KaTech creates new bakery concepts

05 Nov 2018 --- Food technology company KaTech has developed a new range of vegan bakery product concepts including cake and alternative dairy fillings. Vegan-baked goods require new ways of thinking for the food industry and the company’s accomplishment follows the introduction of its new bakery portfolio to the market.

Preparing for 2020: Ulrick & Short launches fat replacer for pastry

01 Nov 2018 --- Since the UK Government laid out targets to reduce sugar and calories by 20 percent by 2020, manufacturers have had to consider nutritional profiles even more so than ever before. Cakes, pastries and sweet goods are the single largest bakery subsector, accounting for a third of overall bakery category sales and over 20 percent of NPD, according to data from Innova Market Insights. It is, therefore, no surprise that high-fat pastries have been identified as a target area for sugar, fat and overall calorie reduction. In response to this, clean label ingredient company, Ulrick & Short, has developed delyte 10 – a new ingredient designed specifically for pastry.

Puratos and Bakkersonline join forces combining online and in-store shopping

31 Oct 2018 --- Puratos, the international manufacturer of ingredients for the bakery, patisserie and chocolate sectors, has combined its strengths with Bakkersonline, a Belgian start-up. This is a significant step in the digital transformation of Puratos which will allow its artisan customers to easily create a personalized webshop and benefit from online selling opportunities, says the company. Bakkersonline will also benefit from global exposure, offering its services to more customers worldwide.

Plant-based boost: Döhler Group to acquire a majority stake in Nutrafood

22 Oct 2018 --- The Döhler Group is to acquire a majority stake in Nutrafood S.r.l., in a move the company says marks a “milestone” toward achieving a leading position in the plant-based nutrition segment. Nutrafood's portfolio complements Döhler’s range in the area of plant-based food and beverages, where the company currently provides solutions in categories ranging from smoothies to spoonables.

Panera Bread challenges on transparency with whole grain commitment and digital platform

18 Oct 2018 --- Panera Bread has become the first national restaurant company to disclose the whole grain content of breads on its menu. On all breads over 50 percent whole grain, Panera now labels servings of whole grain per slice, roll or bagel, as well as the whole grain percentage, so guests know exactly what they are eating. The new labeling commitment also coincides with the launch of “Food Interrupted,” Panera’s first-ever digital platform aimed at providing increased transparency.

DuPont launches alternative to ascorbic acid for bakery applications

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.

Kröner-Stärke targets health and costs in starches and flours, amid widespread industry challenges

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.

New horizons: Palsgaard eyes Middle East opportunities, appoints new distributors

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.

Brill joins North American Sustainable Palm Oil Network

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.

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.

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