Yorkshire based Eurostar Commodities, a supplier of innovative ingredients, has appointed Davide D’Auria as technical sales and development manager, to help with the promoting of the new artisan pizza flour range. Previously, D’Auria was a…
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Tereos has developed two new sweetening solutions: Sweet&You and Sauté Végétal, which will be presented at Food Ingredients Europe 2017, along with the portfolio of sweeteners, starches, fibers and proteins from natural sources.…
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Archer Daniels Midland Company (ADM) presents its extended range of sweeteners from corn, wheat, stevia and fruits to this year’s Gulfood Manufacturing, October 31 – November 2, in Dubai, UAE. The latest additions are being highlighted…
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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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Cargill is developing a project to upgrade its grain facility in Gibbon, Nebraska, US. Once complete, growers will have access to an additional 2 million bushels of upright grain storage space and an increased unload capacity of 65,000…
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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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International Taste Solutions (ITS) has extended its range of replacers that can cut by 20%-40% of the sugar in bakery and confectionery products with no detrimental effect on flavor or function.
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Eurostar Commodities will double production of its Spelt and Rye chapati flours, the company recently announced. Sales of Spelt and Rye chapati flour have exceeded expectations in its launch year (12 months to March 2017).
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The sodium-reduction ingredient Mediterranean Umami won an IFT17 Food Expo Innovation Award. The award was granted at the Institute of Food Technologists (IFT) Awards Ceremony on June 25, 2017. 
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As sugar reduction in bakery is a hot topic, Campden BRI has selected the theme for a new seminar, on September 22. Producers of bakery products are looking to replace or reduce sugar in their baked goods... 
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Ardent Mills is returning to the annual Institute of Food Technologists (IFT) Meeting & Food Expo, where it is introducing Ardent Mills Great Plains Quinoa. This year's show takes place from June 25-28 at the Sands Expo Center in Las…
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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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