Bakery

DuPont to Offer Three Newly Approved Food Enzymes in Japan

27 Jun 2017 --- In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. With this recent new approval, bakers and flour millers can now include POWERFresh and POWERSoft range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications. 

Special Report: Sugar and Sodium Reduction Top Priorities in Bakery Trends

05 Jun 2017 --- Bakery is a huge and ever changing food sector. From breakfast to convenience, snacks to sandwiches, the bakery business has been heavily influenced by some of the leading trends in the food industry. As consumers look towards healthier options for an improved lifestyle, the definition of healthy products can vary from market to market, specifically when it comes to bakery items. In one market, a healthier option might mean using wholemeal flour whereas in another, the presence of grains immediately provides the perception of a healthy product.

Dawn Foods Extends Premium Range With Summer-Season Filled Ring Donut

19 May 2017 --- With thoughts of long summer days, picnics and days on the beach, Dawn Foods has launched a summer-season filled ring donut to its range of ready to serve Premium Donuts.

Puratos Opens New Innovation Center in Miami

18 May 2017 --- The grand opening took place on Thursday, May 4th, 2017. Puratos moved its Southeast headquarters from its former location in Miami to a brand new facility in order to better serve the expanding Southeast region and our Caribbean customers. The investment of $1.5M includes offices, a new warehouse with double its former capacity and a state-of-the-art, 3,000 square foot Innovation Center. 

Unicorn Grain Launches New Product Development: BiTex Tenderness

18 May 2017 --- Unicorn Grain Specialties B.V., based in Weert the Netherlands, have announced its latest innovative addition to its BiTex functional flour range: BiTex Tenderness. This newest addition is useable for bread and brings improved texture (freshness), shelf life and is also very cost effective. 

Corbion Launch Emulsifier Designed to Reduce Waste in Baked Goods

10 May 2017 --- When consumers purchase  sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling. 

Acacia Gum Improves Texture and Shelf Life of Breads: Study

07 Apr 2017 --- A sensory study commissioned by acacia gum manufacturer Alland & Robert has revealed that breads containing acacia gum are more appreciated by consumers. Trials involving a panel of 58 people were conducted on two different types of bread: white sandwich bread and gluten free bread, using two grades of acacia gum — Acacia Gum seyal and Acacia Gum senegal — with three different dosages of 1%, 3% and 6%. 

Olam Ghana’s Newly Expanded Factory to Take A Bigger Bite Out of Biscuit Sector

03 Apr 2017 --- Nutrifoods Ghana Ltd, majority owned by Olam International, has opened its newly expanded biscuit production facility in Tema, Ghana manufacturing high quality biscuits for the domestic and export markets. Jointly owned by Olam International (75%) and Sanyo Foods of Japan (25%), the Nutrifoods facility is currently the leading biscuit factory in Ghana.

 

Gluten-Free Seeds on the Menu for Unicorn Ingredients

23 Mar 2017 --- Unicorn Ingredients has confirmed its latest range of seeds meets growing market demand for gluten-free products as well as ongoing demand for products that are nutritionally beneficial.

Gluten Free Rice-Flour Could Revolutionize Future Bread Production

23 Mar 2017 --- Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO - uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.

FrieslandCampina Kievit Launches High Performance Whipping Agent, Effective for Middle Eastern Climates

20 Mar 2017 --- FrieslandCampina Kievit have launched Vana-Monte DP570, an attractive alternative to current toppings in the bakery market. Vana-Monte DP570 is very simple to apply, using a baker’s knife to top and fill cakes and bakes. The result is a cake with a smooth appearance and the swirls have beautiful clean sharp edges. It’s key benefit is that toppings retain their supreme firmness and stability, enabling bakers to create attractive displays to tempt consumers. Collapsing creams and watery whipped toppings are no longer a problem, according to FrieslandCampina Kievit. 

Ulrick & Short Offers Solution to Reduce Sugar in Fillings and Frostings by up to 50 Percent

17 Mar 2017 --- Ulrick & Short have launched a unique new sugar displacement product called avanté, enabling manufacturers to reduce sugar by up to 25 per cent in frostings and as much as 50 per cent in some sweet fillings. 

60 Percent Pea Protein Crisp Hits Health Market

28 Feb 2017 --- PGP International have launched a New 60% protein crisp which is set to provide food manufacturers with an edge in a market where energy-boosting protein, weight management and clean eating is in high demand.

Cornelius Urges Food Manufacturers to Seek Egg Alternatives, Amid Price Hike

16 Feb 2017 --- Cornelius Group is urging food manufacturers not to panic and seek alternatives over the continuing increase in egg prices and fall in supplies.

Sugar Reduction is Top Health Priority in Growth Markets, Finds DuPont Bakery Consumer Survey

14 Feb 2017 --- DuPont Nutrition & Health has pinpointed sugar reduction as the top health priority in a survey of consumer attitudes towards sweet baked goods in Egypt, Saudi Arabia and South Africa. The survey further revealed that biscuits, cookies, cakes and croissants are popular snacks in the three countries. As such, they are widely consumed at all times of day.

Puratos Acquires Diamant from Werhahn to Strengthen Bakery Ingredient Position

09 Feb 2017 --- Puratos has acquired 100% of Diamant, one of the leading bakery ingredient producers in Central Europe, from Werhahn Group. As well as being one of the leading bakery ingredient producers in Austria, Diamant also has a strong market presence in Poland and the Czech Republic, and is available throughout Central & Eastern Europe through distributors/partners under its own brand or via private label. The acquisition price is not being disclosed, as is customary for Puratos.  

Lesaffre Inaugurates First Baking Center in Southern Africa

09 Feb 2017 --- In September 2015, Lesaffre, a global player in yeasts and fermentation, established Lesaffre Zimbabwe through the acquisition of a majority stake in Anchor Yeast.

Breakfast Cereals Contain Sugar Levels as High as 35% in Spite of Manufacturers’ Claims

08 Feb 2017 --- According to a new study by Action on Sugar and Consensus Action on Salt and Health (CASH) at Queen Mary University of London, published by the journal Public Health Nutrition, the salt content of popular breakfast cereals sold in the UK since 2005 has decreased by approximately 50% over the past 10 years owing to the successful salt reduction program – particularly the target-based approach to gradually reduce salt added to food. 

DuPont Bakery Enzymes Drives Up Fresh Bread Standard

06 Feb 2017 --- Following on from DuPont’s launch of bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient, the speciality food ingredient company speaks with FoodIngredientsFirst about expectations for the Japanese market and the importance of a clean label product. Using the proprietary G4 amylase technology to improve the softness throughout the shelf life and still maintain good eating quality, the POWERFresh range is being promoted in Japan in anticipation of regulatory approval.