With the European Commission amending its current steviol glycocide specifications on November 3, European food and beverage companies will be able to rely on the broader portfolio of Cargill’s ViaTech stevia sweeteners.
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 Ingredient supplier Ingredion has recently launched a soluble prebiotic fiber for bakery good, which benefits in reducing sugar and improving digestive health of the consumers. One of the most effective prebiotic fibers and...
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 Clean label ingredient specialist Ulrick & Short introduces its sugar displacement product, avanté, which replace functionalities of sugar in baked goods and breakfast products manufacturing.
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 Limagrain Céréales Ingrédients (LCI) presents a complete range for snack manufacturers and bakery manufacturers at Gulfood Manufacturing in Dubai, UAE.
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 American Key Food Products has introduced to North America a Brazilian Cheese Bread base for industrial users in the baking and foodservice sectors. The mix is specially formulated from clean-label, gluten-free and GMO-free ingredients…
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Scientists have found evidence that humans can pick up a sixth taste associated with carbohydrate-rich foods, as bakery products, potatoes or rice, which they named “starchy”.
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    BENEO will be showcasing a variety of sugar replacement solutions at this year’s Health Ingredients Europe (HiE) exhibition, November 29 - December 1, taking place in Frankfurt. The new ingredients are focusing on the physiological…
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 Clean label ingredient specialist Ulrick & Short’s offers a wide range of Delyte fat reducers and replacers that are suitable as substitute ingredients for the majority of fats (including butter, oil and milk solids), while also…
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 University of Adelaide researchers are rethinking plant breeding strategies to improve the development of new high-yielding, stress-tolerant cereal varieties.
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Introducing the mandatory fortification of bread in Australia and New Zealand has resulted in improved health outcomes, particularly for teenagers and Aboriginal and Torres Strait Islander women, according to a new report from the…
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 Corbion, the North American producer of emulsifiers for bread, is expanding its Dolton, Illinois facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other…
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Researchers from KU Leuven, Belgium, have developed a new and quicker way to check whether the cocoa butter is crystallizing correctly during the hardening process  - a very important step in creating qualitative products. 
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  GoodMills Innovation presents a functional ingredient which is versatile in use for bakery, confectionery and cereal bars:  YePea - an abbrevation of Yellow Pea.
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  Renaissance BioScience Corp., an yeast innovation company, announces that the US Food and Drug Administration has “no questions” in regards to Renaissance’s Generally Regarded as Safe (GRAS) notice for its non-GMO, acrylamide-reducing…
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 Mühlenchemie GmbH & Co. KG has developed two new enzyme systems designed to lower the falling number of flours. 
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 Meurens Natural launched a new range of rice and oat syrups with a wide variety of functionalities, as sweetening, flavouring, natural colouring, texture, crunch, for biscuits, breakfast products, drinks, desserts, sauces and fruit…
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Processed foods are notoriously high in sodium and, unless fortified, low in other essential minerals such as potassium, but can anything be done to restore the balance? The key to gaining healthier products is to increase potassium and…
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 A new sugar displacement product from British owned clean label ingredient specialist Ulrick & Short, named Elemis, enables manufacturers to reduce sugar by up to 30 percent in cereals, snack bars, cakes and muffins – amongst other…
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