INFUSE by Cargill brings together the company’s extensive ingredient acumen to rapidly create tailor-made ingredient blends for European customers. Their expertise gives food and beverage manufacturers the option to make products that…
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BENEO has announced two new organic solutions, adding to its chicory root fiber and rice starch ingredient portfolio. The new additions comprise an organic waxy rice starch, Remyline O AX DR, and organic chicory root fiber, Orafti®Organic.…
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Ingredion has announced the launch of N-DULGE® 320 starch, adding to the company’s extensive portfolio of starch-based texturizers. The launch enables manufacturers to take advantage of the rapidly growing market for mochi products in…
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Ingredion has launched a dietary fiber in the US called Novelose 3490. The fiber, which originally launched in the Asia Pacific region, is certified Low FODMAP. The ingredient, along with its certified claim, enables food manufacturers to…
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Kerry recently announced an extensive expansion to its nutritional plant protein range. This expansion broadens their existing range of proteins intended for food and beverage companies. The company’s new protein offerings are all…
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Christine Cochran, executive director of the Grain Foods Foundation (GFF), and Stacey Krawczyk, GFF’s principal consultant, shared in an interview with WorldBakers how bakery products combine the best of nutrition and comfort at a time when…
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Kerry recently announced that its Acryleast™ acrylamide-reducing yeast has received “organic suitable” status in the European Union. This status positions Acryleast as the only organic-suitable acrylamide-reducing processing aid available…
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Inclusions manufacturer Pecan Deluxe has recently announced the expansion of its product range with the addition of miniature chocolate turtles. A new shape for 2020, these eye-catching sweet treats are inspired by the popular US chocolate…
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With snacking up during the COVID-19 pandemic, reducing the amount of salt in snacks is an on-trend task for snack companies. Salt of the Earth, Ltd., has developed a new, clean-label sodium-reduction ingredient for snack applications.…
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GNT Group has launched two new EXBERRY® Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products are oil-soluble and water-dispersible. They are…
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Ingredion recently announced that it has entered into an exclusive commercial agreement with Northern Quinoa Production Corporation (NorQuin) to globally distribute and market NorQuin's quinoa flours, which will be grown and milled in the…
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Bunge Loders Croklaan launched a patent-pending fat system for confectionery coatings and fillings applications; Sweetolin enables up to 50% sugar reduction in the final product, the company announced. Speaking about this latest innovation,…
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Mineral ingredients manufacturer and specialty distributor Omya has launched Omyaforte™ 100-OG, a highly bioavailable source of calcium. The new ingredient is suitable for fortified foods and powdered supplement formulations aimed at…
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Innova Market Insights has issued its latest report on global flavor trends, highlighting that NPD is “not just about tantalizing the taste buds with a range of adventurous, innovative and reimagined flavors.” Instead, it is increasingly…
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Ingredion EMEA has launched its first polyol sweetener, ERYSTA® Erythritol. The sweetener enables manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple…
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Roquette, a company specialized in plant-based ingredients and plant proteins, has recently obtained the Non-GMO Project Verified certification for its NUTRALYS® and NUTRIOSE® food ingredients.
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Plant-based protein production has grown dramatically in order to meet the increasing demand coming from the swelling global population, expected to reach 10 billion by 2050. In the new report "Plant Proteins: Present & Future," Lux…
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American bakers might face challenges in procuring ingredients, as the sale of flour has increased nationally about 220%. The American Bakers Association said this can be attributed to more people stuck at home baking, as well as some…
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