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].
- Ulrick & Short has unveiled a new sugar displacement product set to revolutionise attitudes towards sugar content of savoury products for both consumers and manufacturers.
- DeutscheBack’s enzyme system TopSweet Fresh Cake Plus V, for rich cake and short crust pastry batters, improves freshness preservation of the crumb and keeps packaged cakes and baked goods soft and moist longer.
- In partnership with packaging company Unette Nutrition, Cambridge Commodities has added functional gels to its range.
- Arla Foods Ingredients has unveiled a new generation of whey hydrolysates set to take these proteins into the mainstream sports nutrition market for the first time.
- Barry Callebaut has launched a range of chocolate and fruit fillings for confectionery and bakery creations.
- Nestlé UK and Ireland is stepping up to the sugar challenge by stripping out 10% of sugar from its confectionery portfolio by 2018.
- Chocolate products with almonds are the preference of consumers around the world, according to the Almond Board of California.
