Givaudan, the flavors and fragrances producer, announces new developments enhancing its industry-leading trends program FlavourVision®, coinciding with its 10th anniversary. The new FlavourVision® edition reveals seven key consumer trends,…
Read More...

Cargill’s site in Krefeld, Germany, will diversify its portfolio by providing vegetable protein, specialized industrial wheat starches and advanced bio-fuel, the company says. Cargill has announced its intent to grow and diversify its…
Read More...

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…
Read More...

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,…
Read More...

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…
Read More...

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…
Read More...

An Italian scientist has succeeded to develop a set of durum wheat varieties that can grow in extreme hot weather conditions. A “crazy idea” has resulted in the ability to grow durum wheat in the extreme heat of famine-affected Senegal,…
Read More...

With consumers increasingly seeking personalized, creative and healthy foods, there is a growing demand for authentic and traditional recipes with a twist. Jo Libens (photo), business category manager in charge of the strategy of the Fruit…
Read More...

Ready-to-use flour mixes can include a wide range of ingredients, from seeds, to dried spelt, sourdough, maize, malt powder, acidifying agents, stabilizers, and many more. We asked Philibert Savours to explain...
Read More...

Ingredients suppliers presented sugar replacing solutions at Food Ingredient Europe, in Frankfurt, Germany, between November 28-30, trying to meet the global trend of reduced or sugar-free label for bakery and confectionery items. Barry…
Read More...

As many as 41% of Italian, 38% of Polish, 35% of German, 32% of French and 21% of Spanish consumers say they enjoy experimenting with ingredients, according to Mintel. The research company presented four key ingredients, with the occasion…
Read More...

At its International Food Symposium held in October, in Germany, Gelita hosted presentations revolving around innovations and product development. The event titled “Off the Beaten Track, Inspiration for Better Food, Nutrition and Health”,…
Read More...

A study of over 16,000 people across the globe by Nestlé Breakfast Cereals reveals that there is significant confusion over how much whole grain we should consume every day and where to find whole grain in foods. Although more than eight in…
Read More...

EHL Ingredients has expanded its range of certified gluten-free herbs and spices in response to increasing consumer demand for free-from food products. It will now offer 20 new ingredients that have been tested and certified as gluten-free,…
Read More...

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…
Read More...

Givaudan has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods, including baked goods. A range of seven top notes and taste solutions is being launched in the first phase: lime,…
Read More...

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…
Read More...

Kerry has developed TasteSense, a natural flavoring solution which builds back the sweetness that is lost when sugar is reduced. This allows consumers to enjoy the taste and mouthfeel that sugar delivers, without the negative labeling…
Read More...