Monday, 20 November 2017

 

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Nov 30th 2017 - Dec 3rd 2017
Hong Kong International Bakery Expo
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Nairn’s have announced the expansion of their gluten-free offering with the addition of Nairn’s Gluten-Free Chunky Biscuit Breaks.

 

Kellogg Company has announced an agreement to acquire Chicago Bar Company LLC, maker of RXBAR, a line of clean-label protein bars made with whole food ingredients and the fastest growing nutrition bar brand in the United States. 

 

Kerry has developed TasteSense, a natural flavoring solution which builds back the sweetness that is lost when sugar is reduced. This allows consumers to enjoy the taste and mouthfeel that sugar delivers, without the negative labeling impact, says Kerry.

 

American maker of baking, pancake and waffle mixes, Krusteaz, has launched the newest addition to its pancake portfolio: the Buttermilk Protein Pancake.

Tereos has developed two new sweetening solutions: Sweet&You and Sauté Végétal, which will be presented at Food Ingredients Europe 2017, along with the portfolio of sweeteners, starches, fibers and proteins from natural sources. 

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