Latest News in the food Industry

Bakery

Meurens announces Hi/Ni plans

Meurens announces Hi/Ni plans

22 Nov 2016

At Hi Europe/Ni (Frankfurt, 29 November – 1 December) Meurens Natural will present a new range of syrups and hydrolysed flour made of oat, providing a range of functionalities combined with clean labelling.

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Research: pulse flour market to grow

Research: pulse flour market to grow

19 Oct 2016

The global pulse flour market is expected to reach US$56.62 billion by 2024, according to a new report by Grand View Research, noting that pulses exhibit significant advantages over rice and wheat flour.

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Cargill to introduce bakery shortenings

Cargill to introduce bakery shortenings

13 Oct 2016

Cargill is to introduce its Regal line of bakery shortenings, which it says includes new high-performing shortenings as well as optimised performance in its non-palm shortenings.

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Study: ancient grains benefit heart health

Study: ancient grains benefit heart health

12 Oct 2016

According to a study – “Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial” - ancient grain varieties have beneficial effects on health.

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DuPont highlights bakery portfolio

DuPont highlights bakery portfolio

4 Oct 2016

DuPont Nutrition & Health is highlighting what it says is the depth and breadth of its bakery ingredient portfolio, focusing on clean label ingredient strategies, shelf life extension and non-PHO solutions.

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Savoury snacks to grow 7.9%

Savoury snacks to grow 7.9%

16 Sep 2016

The global savoury snacks market will rise from US$94.5 billion in 2015 to US$138.2.billion by 2020, representing a compound annual growth rate (CAGR) of 7.9%, according to consumer insight firm Canadean.

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Canadean reports on Russian savoury snacks

Canadean reports on Russian savoury snacks

15 Sep 2016

Currently, the average Russian man consumes savoury snacks less often than his female counterpart, presenting new opportunities for manufacturers, according to a new study published by consumer insight firm Canadean.

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Puratos launches new grain

Puratos launches new grain

7 Sep 2016

Sapore Softgrain Sprouted Grain CL - a pre-soaked blend of sprouted whole rye, wheat and triticale grains infused with a mild fermentation flavour - is the sixth and newest preservative-free addition to Puratos’s Sapore Softgrain range.

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Warburtons, Cigi team on pulses

Warburtons, Cigi team on pulses

18 Aug 2016

Warburtons is joining forces with the Canadian International Grains Institute (Cigi) on a unique multi-year pulse research project to produce healthier baked products and ultimately increase the use of pulse flours by the food industry.

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Soozie's Doozies wins

Soozie's Doozies wins

16 Aug 2016

All-natural cookie maker Soozie’s Doozies has been named the grand prize winner of the 2016 Food Innovation Challenge, and will receive $50,000 in seed funding from ADM and $50,000 in services from National Foodworks Services (NFS).

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Puratos launches European Sensobus

Puratos launches European Sensobus

28 Jul 2016

Puratos has invested in a new Sensobus for the European continent. The Sensobus is described as a unique and fully-equipped sensory analysis lab on wheels that can travel to where consumers shop for food.

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Consumers seeking healthier snacking options

Consumers seeking healthier snacking options

22 Jul 2016

As Americans move away from traditional meal occasions, snacking more throughout the day, consumers are seeking healthier snacking options, according to Mintel, with 73% willing to pay extra for snacks made with high quality ingredients.

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