Latest News in the food Industry

Bakery

Almonds a key ingredient in healthy snacking

Almonds a key ingredient in healthy snacking

18 Apr 2018

More almond-containing products were launched in Europe than in any other region in the world in 2016, as the trend toward healthier snacking has given the nuts a major boost.

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Barry Callebaut half year sales grow 8%

Barry Callebaut half year sales grow 8%

13 Apr 2018

Barry Callebaut has reported what it describes as a strong sales performance for the first half of the year, with sales revenue growth of 8% - compared with 2.5% growth in the market as a whole - and EBIT up 20.6%.

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Bayn researching e-sensory technology to optimize sugar reduction

Bayn researching e-sensory technology to optimize sugar reduction

12 Apr 2018

As part of the development of Bayn Europe AB’s cloud-based platform and e-sensory tool for sugar reduction, the sugar reduction specialist is performing research into using e-sensory technology to optimize sugar reduced recipes.

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Grain, dairy prices drive FAO Index higher

Grain, dairy prices drive FAO Index higher

10 Apr 2018

The FAO Food Price Index rose in March, driven by robust increases in grains and dairy prices. In March, the Index averaged 172.8 points, 1.1% higher than in February and 0.7% above its value a year earlier.

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Synthetic vanillin expertise gives Solvay a natural edge

Synthetic vanillin expertise gives Solvay a natural edge

5 Apr 2018

Solvay has been producing synthetic vanillin for well over a century, and says it is drawing on that expertise as it answers rising demand for natural vanillin.

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PureCircle notes rise in stevia-enabled product launches

PureCircle notes rise in stevia-enabled product launches

3 Apr 2018

Global launches of beverage and food products containing stevia have grown steadily since 2012, and in 2017 alone, increased more than +10% vs. 2016, the company notes, citing data from Mintel.

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Cargill intros de-oiled lecithin products

Cargill intros de-oiled lecithin products

21 Mar 2018

In response to what it sees as growing consumer demand for label-friendly ingredients, Cargill is introducing a new range of de-oiled lecithin products to complete its portfolio of GMO and non-GMO lecithin products.

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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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