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Latest News in the food Industry

Bakery

Sioux Natural introduces Shug sugar replacement

Sioux Natural introduces Shug sugar replacement

24 Feb 2015

Sioux Natural is introducing Shug, which the company says is the world’s first 100% plant-based, low calorie sugar-replacement that actually bakes and tastes just like sugar. With its “revolutionary” just-like-sugar performance, Sioux Natural say...

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Lesaffre introduces organic baking ingredients

Lesaffre introduces organic baking ingredients

20 Jan 2015

Lesaffre claims that it is to break new ground and launch a range of organic baking products to help bakers produce top-quality organic bread in line with European regulations. The ‘Biorganic’ label includes yeast, sourdough and bread improvers in its ...

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Penford expands egg replacement portfolio

Penford expands egg replacement portfolio

9 Jan 2015

Penford Food Ingredients has expanded its egg replacement portfolio. This portfolio of starches and starch and gum blends can, says the company, partially or fully replace the whole egg, egg white and yolk in prepared food products. “Egg components are...

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Grupo Bimbo acquires Canada’s Saputo

Grupo Bimbo acquires Canada’s Saputo

19 Dec 2014

Grupo Bimbo has announced that its subsidiary Canada Bread is to acquire Saputo Bakery for CAD$120 million. Saputo Bakery is said to be the leading producer of snacks cakes in Canada.   This operation will, said Grupo Bimbo, position Canada Bread for f...

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EFSA reviews acrylamide comments

EFSA reviews acrylamide comments

15 Dec 2014

EFSA scientists have met to discuss some 100 comments with the contributors to a recent public consultation on acrylamide in food, a contaminant that forms in starchy foods as a result of high temperature food processing, including cooking. The comment...

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Top Gluten-free Opportunities for 2014 and Beyond

Top Gluten-free Opportunities for 2014 and Beyond

25 Nov 2014

Gluten-free food continues to boom, with global value sales almost doubling over 2008-2013 – and it is not going to stop there. Further growth will be propelled by the fact that these products are increasingly aimed at “gluten-reducers” rather than str...

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White Bread and Breakfast Biscuits Fuel Fibre Focus

White Bread and Breakfast Biscuits Fuel Fibre Focus

10 Nov 2014

Awareness of the health benefits of fibre in terms of digestion, cholesterol reduction and diabetes prevention is rising, but it is an increasingly complicated area with the traditional associations of fibre with wholegrains, oats and fruit and vegetab...

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Technology Meets Tradition

Technology Meets Tradition

28 Oct 2014

The bakery and confectionery sector is going through some interesting times. Many of the products in the sector are particularly indulgent, and the good news in this regard is that consumers now seem to be – in general – better off and are ...

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Bakers Under Fire Once More in Wholegrain Controversy

Bakers Under Fire Once More in Wholegrain Controversy

1 Oct 2013

Two publications have been causing a stir this year in the bakery world for suggesting – and by no means for the first time – that manufacturers are misusing “wholegrain” and similar descriptions on products which often contain a pitifully small quanti...

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Health and Clean Label are Driving the Bakery Market

Health and Clean Label are Driving the Bakery Market

25 Sep 2013

The bakery market is considered as the core of pleasure and foodiness, the kingdom of indulgent products, but as consumers are looking for healthier alternatives and natural products, the market is changing. Add health and nature with ancient and whole...

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