bakery

 

Happy Easter!

It’s April already – Q1 seems to have flown by doesn’t it? – and many are currently enjoying the Easter break; as such, I thought I would make this week’s blog entry a seasonal one. Easter means big business; new research from Mintel has revealed that almost seven in ten (68 per cent) UK consumers […]

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New technologies for Campden BRI

Campden BRI in the UK has expanded its capabilities in emerging technologies with the purchase of a continuous UV-C and the installation of a large scale cold plasma machine. The new installations, which are worth in excess of £100,000, add to existing HPP, power ultrasound and pulsed light equipment at Campden BRI which are available […]

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Pulse-based flours launched

Ingredion has introduced ten new pulse-based flours to enable food manufacturers and retailers to produce new food products that are highly nutritious, protein fortified and certified gluten-free. The Homecraft Pulse flours are made from faba bean, chickpea, yellow lentil or yellow pea. Available in different particle grades, the new flours have differing content levels of […]

Stevia market registering robust growth, says report

Future Market Insights’ (FMI’s) recent report Global Stevia Market – Market Analysis and Opportunity Assessment, 2014 – 2020 focuses on emerging regions and delivers insights into the global stevia market. According to the report, the global stevia market is projected to grow at a single digit CAGR during the forecast period, accounting for $565.2 million by 2020. Shifting […]

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INGREDIENTS: Round-up

Here is your weekly round-up of Ingredients news. If you have a news item you would like to submit for next week’s round-up, please contact Carly Wood at [email protected] Tapping into consumers’ desire for ‘good’ carbs and healthier snacks, the use of sprouted grains is a small but fast growing niche. Ingredion’s new natural foaming […]

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Ingredients for 2015 success

Low FODMAP diets, increasingly spicy foods and super healthy ‘convenience’ ingredients are set for a surge in popularity in 2015, according to EHL Ingredients. The importer, blender and packer of global food ingredients predicts that manufacturers will look to cater to developing consumer tastes for hotter and spicier ingredients, as well as to health conscious […]

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Liquid extract line

Frutarom BU Health has launched EFLAsense, a new line of all natural liquid extracts with sensory properties to boost flavour and health benefits in products such as beverages, confectionery, dairy, bakery and liquid dietary supplements. The use of herbal extracts is an emerging ingredient trend for many market categories, according to global product launch activity […]

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First IP certification for sunflower lecithin

Cert ID Europe, the authority on non-GM traceability certification, has launched the first IP certification programme featuring PCR testing protocols to detect cross-contamination of soy in sunflower lecithin destined for food production, and in particular, chocolate, confectionery and bakery. The new programme is designed to support suppliers of sunflower lecithin, an increasingly popular alternative to […]

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Fat reducer

Clean label ingredient specialist Ulrick & Short has unveiled its latest fat reducer to help food manufacturers reduce fat and calorie content in a range of foods. Delyte 9 replaces cream and fat whilst still ensuring the retention of body, texture and mouth feel without loss of integrity. It is said to be ideal for […]

FIC comes at a price

On Saturday 13 December, the EU’s new Food Information to Consumers (EU FIC) Regulation came into effect, seeing wide ranging changes to the layout and information contained on food labels. Designed to simplify and harmonise some of the information available on-pack and help consumers make the most of the information available, industry had been preparing […]

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New research improves oven efficiency

Campden BRI research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than a conventional setup oven. The efficiency savings are achieved by balancing the way gases move into and out of ovens. By calculating the quantity of gas released […]

Food and Drink Technology