Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The newly-created cereal is proper for human consumption and suitable for a wide range of cereal-based…
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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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A 10-nation scientific consortium has reported the first high- quality genome sequence of barley, a development that will assist crop breeders in developing more resilient barley varieties, suited to the requirements of the brewing,…
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Puratos UK launches three innovative new baking mixes: Tegral Brioche, Tegral Cornbread and O-tentic Tutto Pugliese. The aim of the mixes is to enable both high street and small industrial bakers to personalize the breads they offer their…
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  British gluten-free premium food producer Doves Farm announces the rebranding of its free-from range – FREEE by Doves Farm, following an investment of over GBP3m.
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  Ingredion Incorporated announces the launch of a new line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods. The NOVELOSE™ dietary fiber series can be used for fiber fortification and calorie…
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Sensient Flavors introduces a fat-soluble flavor for fillings in bakery, confectionery and dairy applications. Nine taste profiles have been developed as internal concepts, either as single or dual flavors: apple and almond, banana split,…
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Cargill announced a new range of specialty coatings and fillings, developed to meet key market requirements, from indulgent and healthy to sustainable and natural solutions. Each of the coatings and fillings respond to a trend identified in…
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Algae are now an opportunity for bakers who want to respond to the market demand for clean label, natural, non-animal sourced and allergen-free ingredients for their products. To find out more about using algae as an ingredient in bakery…
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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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A new flour type can be used in all kind of baked goods to enhance their nutritional properties. Converting the coffee cherry pulp into a nutrient-dense ingredient that can be used in combination with other flours, Coffee Flour is a…
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 Noticing that there were no vegan cake mixes available on the Swedish market, a group of engineering students at Lund University in Sweden created a dry mix that only requires the addition of oil and water.
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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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On the occasion of the ISM trade fair in Cologne, Barry Callebaut is launching a new range of fillings for confectionery and bakery creations. The new range enables professionals to work with chocolate and fruit fillings with low water…
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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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Ingredion invites visitors to this year’s Food Matters Live to taste a high in protein savory snack. Clean label specialist Ulrick & Short will be featuring innovative solutions for reducing sugar, replacing fat and eliminating…
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