Latest News in the food Industry

Bakery

DuPont launches new bakery concept

DuPont launches new bakery concept

19 May 2016

DuPont Nutrition & Health says it is setting a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads that are said to be rich in healthy carbs.

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Symrise: why do we snack?

Symrise: why do we snack?

16 May 2016

In a series of blog posts, Symrise has explored general trends, the segment within the Millennial segment seeking healthy snacks, the dollars behind that trend and the mini-meal trend.

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Dow introduces WELLENCE FR

Dow introduces WELLENCE FR

13 May 2016

Dow Food Solutions says it is helping to meet growing market demand by introducing a new product line called WELLENCE Fat Reduction (FR) from a new, state-of–the-art production line.

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Palsgaard introduces lean label emulsifiers

Palsgaard introduces lean label emulsifiers

6 May 2016

Palsgaard is introducing new lean label activated emulsifiers for cake mixes and industrial cakes.Emulpals 115 is described as an instantly reacting emulsifier for cake batter systems that shows excellent aeration after just two minutes of whipping.

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Cargill reduces saturated fats

Cargill reduces saturated fats

5 May 2016

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, the company claims, without compromising finished product attributes.

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Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust

Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust

3 May 2016

Gluten-free pizza is set to grow and the secret to success is pizzas that taste as good as they look. Find out how your formulation for gluten-free pizza crust can be clear and cleaner whilst giving great mouthfeel, texture and crispiness.

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PepsiCo polls consumers

PepsiCo polls consumers

28 Apr 2016

PepsiCo brands Lay's and Mountain Dew have been busy polling consumers about their preferences, asking them their opinion as to which products should be retained in the line-up.

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Valio, Fazer partner on salt reduction

Valio, Fazer partner on salt reduction

14 Apr 2016

Finnish dairy products company Valio and baking company Fazer have announced that they have together tackled the salt reduction challenge and say they are bringing to stores Finns' favourite products with a wholesome taste but less salt.

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Callebaut reports ”solid” results

Callebaut reports ”solid” results

11 Apr 2016

Barry Callebaut has reported its half year results. “We have achieved solid results despite very challenging market conditions,” said Antoine de Saint-Affrique, CEO of the Barry Callebaut Group. “Our volume growth shows a consistent, strong performance...

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DeutscheBack expands in China, Mexico

DeutscheBack expands in China, Mexico

8 Apr 2016

Enzyme systems, baking premixes and anti-staling agents company DeutscheBack is stepping up its activities in Latin America and China in order to meet the needs of the local baking industry in these growing markets.

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United Biscuits publishes Category Vision

United Biscuits publishes Category Vision

5 Apr 2016

United Biscuits (UB) has launched its Category Vision for 2016 and its first annual Biscuits Review. Together, the company says they demonstrate the strength, the depth and the potential for the £2.5 billion biscuits category to double its value and pr...

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83% of consumers now snack

83% of consumers now snack

1 Apr 2016

According to market researcher Technomic, snacking consumption has been steadily growing over the past several years, but has accelerated since 2014; 83% of consumers in 2016 vs. 76% in 2014 snack on a daily basis.

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