Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
Bakery ingredients firm Puratos is to construct a new sourdough
plant in the US, designed to address increasing demand for its
ready to use fermented sourdough line, which has until now been
produced exclusively in Europe.
A water soluble cellulose fiber new to the US market claims to
provide moisture management, reduced oil uptake and improved
coating adhesion in a range of food products, including baked
goods, extruded items and dairy products.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
The occurrence of acrylamide in food matrices devoid of common
precursors such as meat, supports an additional formation pathway,
according to researchers in Germany.
Cognis has launched a new enzyme range that promises to improve the
production of short-shelf-life yeast-raised baked goods and save
food makers money.
With wholegrains fast becoming the new health trend, food and
ingredients companies are tripping over each other to launch new
products and marketing strategies in order to cash in on the craze
while interest is high.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
Small Swiss ingredients firm Veripan has linked up with food
production system giant Buhler to bring a bakery ingredient system
to a wider market and the opportunity for bakers to have a 'two in
one' service.
UK bakery ingredients firm Bakemark UK continues the drive into
value-added products, launching a new addition to its Diamond range
of bread improvers that it claims will slice away costs for bakers
making the 9 million loaves a day...
Spearing the growing convenience sector starch specialities firm
Cerestar improves the functionality of its C*PulpTex brand, aiming
to slice away costs for food makers working in the pre-prepared
foods sector.
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
Despite a warning in April that raw materials and currency would
have an impact on second half earnings, the UK ingredients firm
Associated British Foods, which in July laid down €1 billion for
leading yeast supplier Burns Philp,...
Danish bread and cake firm Hatting has expanded into the growing
Russian market, investing millions of euros at a new production
facility in the Moscow area.
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Driving into value-added bakery ingredients is a key area for
growth in the mature bakery market. Recently baptised Bakemark UK,
a new merger between Arkady Craigmillar, Readi-Bake and Caravan
Brill, the UK firm will tap into growing...
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
Food Products.
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.