Discover microalgae-based Whole Algalin Flour
Solazyme Roquette Nutritionals
28-Feb-2012 - Manufacturers can seize upon the underdeveloped frozen bakery market in Eastern Europe, according to an analyst at Euromonitor
28-Feb-2012 - When it comes to bakery products, industry need not compromise on health and taste, say researchers who reveal that the use of flax could create ‘healthy, tasty, and convenient’ products.
24-Feb-2012 - Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
21-Feb-2012 - The added bureaucracy of legal limits for acrylamide in foods is preventable as industry efforts to reduce levels have been sufficient, says the Food and Drink Federation (FDF).
21-Feb-2012 - Ingredients firm CSM has taken a 30% profit plunge in its 2011 results as it looks to refocus its strategy, which will lead to job losses.
20-Feb-2012 - Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.
16-Feb-2012 - An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.
15-Feb-2012 - Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral
10-Feb-2012 - Dutch firm Smilde Bakery has announced it is in negotiations with French company Hafner to take over the French operations of its Délices du Palais business.
07-Feb-2012 - The Association of European Coeliac Societies has adopted Coeliac UK’s gluten-free symbol as it looks to standardise gluten-free labelling across Europe.
01-Feb-2012 - Agriculture and biotechnology giant Monsanto has announced it will scrap plans to sell genetically modified maize in France this year, or anytime in the future.
24-Jan-2012 - Ingredients firm CSM has acquired UK bakery firm Cookie Man for an undisclosed fee as it looks to make gains in in-store and out-of-home bakery.
23-Jan-2012 - SIG Combibloc says the runaway Chinese success of its drinksplus technology is ‘going global’, with top food firms impressed by its premium beverage applications.
23-Jan-2012 - UK-based bakery firm Finsbury Foods has announced improved sales in a first quarter (Q1) trading driven by significant gains in its export business, but high commodity prices continue to squeeze profit margins.
17-Jan-2012 - Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
04-Jan-2012 - Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.
16-Dec-2011 - New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
15-Dec-2011 - If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration in Med-style breads.
14-Dec-2011 - A new long-life flour ingredient derived from chickpeas enables gluten-free ready meals, biscuits, pastry, bakery, snacks and cereals, claims developer Limagrain Céréales Ingrédients (LCI).
14-Dec-2011 - UK-based Ingredients firm Muntons has scooped an award for its malt flour and extracts blend that it has said can replace cocoa powder in baked goods by 50% while preserving flavour and colour.