The FDA is issuing new guidance that is permitting manufacturers to count eight additional fibers in the dietary fiber declaration on the Nutrition Facts label when the regulation enters into force.
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Barilla announced it is launching a new responsible French Wheat chain for its bread brand Harrys, developed in partnership with all the actors in the chain. Today, Barilla is the third-biggest buyer of soft wheat in France...
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Tritordeum, a new Mediterranean cereal, has won the first prize in the category Sustainable Ingredient in the Sustainable Food Awards 2018 organized by Ecovia Intelligence.
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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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Mondelēz International announced the expansion of the Harmony program, the company’s sustainable wheat sourcing initiative, to cover 100% of its biscuit brands in the European Union by 2022, up from 60% of the company’s biscuit production…
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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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Pulse flours can be used in gluten-free products for their functionality. It is demonstrated that they contribute to building a better structure and a better color development, if their usage level reaches 2-5%, explained Elena de la Peña,…
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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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Arcadia Biosciences, Inc. an agricultural food ingredient company, has announced plans to add its new reduced gluten (RG) wheat lines to its GoodWheat™ portfolio of branded ingredients. The company expects to have its first RG wheat flour…
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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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GoodMills announces new Slow Milling Pretzel Salt Light SG, which enables salt reduction in pretzel décor, without visible differences in taste for the consumer. At the same time, the pretzel salt is water stable...
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Caulipower, the fastest growing frozen pizza brand in the US, announces new solution for the baking aisle, as it introduces the first-ever vegetable-based flour and baking mixes: Cauli-flour by Caulipower, aka The Make Whatever You Want Mix…
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Mühlenchemie launched a new logo and a new claim: “Understanding Flour” at the beginning of the year, underlining the company’s status in the sector of flour standardization, improvement and fortification.
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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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Nutriati, Inc. (Richmond, VA) and exclusive commercialization partner PLT Health Solutions, Inc. (Morristown, NJ) announced that they are introducing a premium quality chickpea flour solution to the North American food market. Called…
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