Ingredients producer DuPont has announced the launching of GRINDAMYL SUREBake product range, based on its hexose oxidase technology. DuPont is the only producer of Hexose Oxidase that is an alternative to ascorbic acid for bakery…
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The European Commission (EC) is preparing to regulate the sector of trans fats (TFA), affecting bakery goods and especially some biscuits products which might still contain high amounts of these fats. One of the most important elements...
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European natural starch specialist, KRÖNER-STÄRKE has developed new range of new clean label, native, pre-gelatinised, starches and flours to boost the health credentials of many food products. The company claims that all products offer a…
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Lallemand has announced price will increase for yeast, effective October 1, 2018, or as current contracts expire across all price zones. In Canada, pricing will increase 10.2 cents (CDN) per kilogram of cream yeast (17 cents per kilogram…
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iba trade fair is an opportunity for companies to bring new ingredient solutions for the bakery industry. WorldBakers selected some of the updates from companies specializing in ingredients, previewing their highlights at the stands in…
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The egg replacement ingredients’ market was sized to be over USD980m in 2018 and it is projected to value around USD1.630m by the end of 2028. Eggs are a traditional ingredient in some baked goods, but the industry...
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Nowadays, emulsifiers are a common ingredient in baked products. For bread, emulsifiers are essential to the final product quality and the stability of dough during processing, while for cake and pastries, they improve gas bubble stability…
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