GoodMills Innovation will use südback 2026 to showcase a portfolio of functional bakery ingredients addressing protein and fibre enrichment, natural product development and production efficiency. From October 24-27, the company will…
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Tate & Lyle has added a new fibre fortification goal to its 2030 purpose targets, aiming to provide 35 billion servings of fibre in food and beverages that it says would be sufficient to close consumers’ average daily fibre gap. The…
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Whole Earth has launched an allulose sweetener range in Australia, positioning the ingredient as a low-calorie alternative to conventional sugar for applications including cooking and baking. The company describes its Allulose product as a…
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Bob’s Red Mill, a US-based producer of baking products and gluten free foods, has announced an updated formula for its Gluten Free 1-to-1 Baking Flour. The updated flour is intended to replace wheat flour in non-yeast recipes, including…
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Researchers at the National University of Singapore have developed a yeast strain that can respond independently to different colors of light, opening possibilities for more precise control of yeast-based biomanufacturing processes. Baker’s…
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NNB Nutrition has partnered with Axiom Foods to introduce PeptiClear, a range of hydrolyzed plant protein ingredients designed to provide an alternative to dairy proteins across food and beverage applications, including baked goods and…
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The Institute of Food Technologists, a nonprofit scientific organization focused on the global food system, announced that Nurtured Nutz Company was selected as the winner of “The Pitch!” at IFT FIRST’s Startup Pitch Competition, which took…
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According to a new report by the National Confectioners Asssociation, a successful transition from synthetic food dyes to naturally sourced alternatives in the US will require significant investment, coordinated action across the food…
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Bluegrass Ingredients is highlighting its Dairy Powders and Dairy Concentrates as complementary ingredient platforms, rather than competing ones, and is encouraging food manufacturers to use them together. Bluegrass’s Dairy Powders…
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On July 22, the US Food and Drug Administration announced two actions targeting petroleum-based color additives in food, issuing a final order revoking the authorized use of Orange B as a color additive in food and is proposing to revoke…
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At this year’s Growth Asia Summit in Singapore, Angel Yeast presented their latest yeast protein innovations, and on the second day, which was dedicated to active lifestyles, weight management, protein and healthier product innovation, Chen…
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Goodmills Innovation introduced GOOD NatureRelax, a baking ingredient developed to ensure relaxed dough handling and process stabilization on mechanical and industrial equipment. GOOD NatureRelax uses two components that appear naturally in…
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Puratos USA is reportedly enrolling approximately 30% of its wheat flour volumes into mass balance regenerative agriculture programs, aiming to reach 50% regenerative sourcing by 2030. Luther Hardin, the Senior Procurement Manager at…
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The Industrial Bakers Association launched the Sustainable Wheat Initiative Europe’s manifesto and roadmap towards low-carbon wheat and flour, the goal being to reduce the emissions caused by the two by 30% by 2030. Jean-Manuel Lévêque,…
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Following this year’s Session of the Codex Alimentarius Commission, COFALEC decided to adopt the first standard for baker’s yeast, building on the publication of ISO standard 23983:2025, from last September. The new Codex Alimentarius…
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Crespel & Deiters is partnering with Finnish foodtech company Happy Plant Protein, whose novel dry extrusion process is being used in industrial production for the first time at the company’s site in Helmond, the Netherlands. The goal…
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Ottera launched two naturally sourced liquid versions of its Jungle Blue and Arctic Blue natural colors on July 7. The two products were previously available as powders, now giving food producers more options when choosing formats to…
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BENEO, an ingredient supplier, is going to discuss the emerging consumer interest in dietary fiber at IFT FIRST 2026, the event that takes place in Chicago from July 12 to 15. The Fibermaxxing trend seems to be growing in popularity,…
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