Round-Up: Ingredients

Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at [email protected].

• The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products.
• Plant based ingredients specialist Naturex Group and Mazza Innovation, which provides solvent-free botanical extracts, have signed an agreement for use of Mazza’s patented pressurised low polarity water (PLPW) technology to extract phytochemicals from cranberries.
• EHL Ingredients has launched a new range of seed blends to help food manufacturers create exciting new recipes and formulations for savoury biscuits and crackers.
• Vandinter Semo has partnered with Wageningen University in the Netherlands to develop a gluten-free chain for producing oats.
• A new concentrated lamb seasoning has been introduced by EHL Ingredients, along with its mint, garlic and rosemary marinade, to bring a welcome twist to traditional spring dishes.
• Adding a moderate amount of almonds to the family diet significantly improves overall diet quality and modulated intestinal microbiota composition, according to a new study.
• According to new research by Sensus, more than 60% of those surveyed monitor their dietary sugar intake and 25% actively search for low sugar food products.