Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also…
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FrieslandCampina has applied to the Food Safty Agency (FSA) for Galacto-oligosaccharide (GOS) to be approved for use in the European Union (EU) under the simplified approval procedure. The FSA will present the company’s application dossier…
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According to DSM research, most consumers would like to see softness and moistness improved in gluten-free breads, among most required characteristics. To find out more about innovations in gluten-free solutions, we have spoken with Fokke…
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Additives are often used in food products to ensure safety and the required level of quality throughout shelf-life. This article describes some of the important groups of enzymes used by the bakery sector. By Gary Tucker, Head of Baking and…
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At FiE 2017, Omya introduces a wide range of specialty ingredients, calcium fortification agents as well as enhancements for processing, bulking and coating. These can be used as fortification agents, white pigments, bulk providers,…
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Eggs affected by the Fipronil chemical have now been confirmed as spreading to 17 European countries, from the Netherlands, Belgium, Romania, Germany, to Sweden, France, and the UK. These eggs were also delivered outside Europe, reaching…
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DSM has secured regulatory approval to market what it says is the first enzyme demonstrated to effectively break down residual gluten in the European Union. Tolerase G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use…
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Meurens Natural has launched a new range of rice and oat syrups and hydrolyzed flour, with a wide variety of functionalities for food and drink applications. These natural ingredients enable numerous functionalities such as sweetness...
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As creativity in confectionery products boomed over the last few years, the demand for colorants also rose. In parallel, customers asked not only for creative products, but healthy ones as well; these are the factors that offered to…
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German company WACKER BIOSOLUTIONS has recently launched a vegetarian-grade, cholesterol-free and non-allergenic alternative to reduce and replace egg or egg powder in a variety of baked goods. 
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  SweetPro(TM) is Corbion's newest line of emulsifiers, which helps bakers eliminate partially hydrogenated oils (PHOs) and reduce saturated fat in sweet baked goods, according to the specialist.
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Orkla Food Ingredients has signed a license agreement with Renaissance BioScience Corp. to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets.
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Tate & Lyle introduces 17 new non-GMO starches with the same functionality as their traditional counterparts, as part of an ongoing program of expanding non-GMO ingredient portfolios.
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Corbion announces discontinuing the use of PHOs and now offers a complete portfolio of drop-in non-PHO solutions with full functionality. 
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  DuPont announced the launch of a new range of bakery enzyme products at the MOBAC 2017 trade fair in Osaka, Japan, February 22-25. The new enzymes provide a cost-effective solution, while boosting indulgence appeal in cakes and keeping…
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  DeutscheBack GmbH & Co. KG introduces a new enzyme system, named TopSweet Fresh Cake Plus V, for rich cake and short crust pastry batters. 
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  Our knowledge of fat perception is really only the ‘tip of the iceberg’. Understanding more about how consumers perceive fat from a sensory perspective holds the key to successful product innovation and reformulation.
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 Narayana K. Widjaja, Head of Indonesia Industrial and Exports at Golden Agri-Resources, says the manufacturers are attracted to the ease of use of new types of shortening and specialty fats and as a result demand for this type of products…
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