Limagrain Céréales Ingrédients (LCI) presents the newest addition to its range, Cereclean, a clean-label preservative (fermented wheat flour) that provides the same results as a chemical preservative such as calcium propionate (additive…
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Providing a “lightness” to food items such as cakes and breads has led food and beverage companies towards adopting raising agents to their production methods. The global raising agents market is expected to register a value...
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Royal DSM introduces an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers, PreventASe XR. The company’s previous PreventASe solution is proven to reduce…
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Kröner-Stärke, a European starch specialist, has developed a solution that allows producing gluten-free bakery goods, sauces, batters and coatings while still being able to offer the taste and functional properties that wheat has to offer.
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Novozymes offers as a solution for reducing and eliminating harmful trans fats: a lipase enzyme, Lipozyme TL IM, yielding higher-quality shortenings with no color changes, low diglycerides, and fewer byproducts.
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Enzymes are an important help in bakers’ activity. Dr. Lutz Popper, scientific director at DeutscheBack GmbH & Co KG, shared with us how these catalysts help make healthier bakery goods, and how to select the right enzyme for the job. …
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Corbion launches new Pristine Organic 522, which brings organic, non-GMO baked goods closer than ever to matching the sensory attributes of their conventional counterparts.
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Arla Foods Ingredients has launched a new calculator to help bakery companies determine how much they could save by using egg replacers in their cake recipes. A number of events in the global egg production industry have recently…
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Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, recently unveiled in Asia Pacific N-ZORBIT™ 2144 plating agent, a high-capacity carrier that allows manufacturers to economically transform…
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Lesaffre announced the official opening of a state-of-the-art blending facility in Cedar Rapids, Iowa. Customers, suppliers, public officials, and Lesaffre’s CEO Antoine Baule attended the ribbon-cutting ceremony.
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Egg white peptides are seen as a healthier alternative to eggs and, within the food and beverage sector, bakery and confectionery producers accounted for 30% of the total consumption by volume. 
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Puratos Canada has included Toronto-based Blackbird Baking Co.’s sourdough starter to its sourdough library in St. Vith, Belgium. Launched in October 2013, the Puratos sourdough library is the world’s first facility dedicated to housing...
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AAK UK, manufacturer and supplier of edible oils, fats and semi-specialty oil ingredients, based at Hull’s King George Dock, has recently opened a new Customer Innovation Center to help develop products for leading food brands, in Hull.
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Cargill is introducing a new range of de-oiled lecithin products, an initiative meant to help bakery and snacks manufacturers deliver the recognizable ingredient label that consumers want, at an affordable price.
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Frutarom opens a EUR5m formulation center to answer a growing demand for natural colors. The company has recently opened a natural color formulations center at its Etol plant in Celje, Slovenia, to provide its...
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Arjuna Naturals Extracts, Ltd., launches its natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils, including for products such as doughnuts. The…
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On a market confronting with difficulties to purchase eggs during the last year, British company Ulrick & Short launches a new replacer: ovaprox. The ingredient is high functional and can replace dried and whole egg. Derived from wheat,…
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The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread.  To achieve this, using yeast is necessary. Yeasts are…
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