Latest News in the food Industry

Bakery

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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Corbion enables preservative-free grains

Corbion enables preservative-free grains

29 Mar 2016

Corbion Caravan has launched a program to remove the preservative spray commonly used in pre-soaked ancient and whole grains, while maintaining quality, taste and shelf life standards.

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Scientists create better-for-you bread

Scientists create better-for-you bread

28 Mar 2016

A team of food scientists from the National University of Singapore (NUS) says it has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice.

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GM talks snacking trends

GM talks snacking trends

24 Mar 2016

As snack habits evolve, convenience stores need to stay on top of the latest trends to ensure they are meeting consumers’ expectations and to maximize their own success according to the Consumer Insights team from General Mills Convenience & Foodservic...

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Corbion Caravan launches label-friendly dough strengthener

Corbion Caravan launches label-friendly dough strengthener

4 Mar 2015

Building on what the company says is the success of the Pristine product line, Corbion Caravan is introducing Pristine 2000, a new dough strengthener designed to satisfy consumer demands for cleaner, simplified ingredient declarations. Pristine 2000 al...

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Dawn Foods announces Blueberry Compound

Dawn Foods announces Blueberry Compound

2 Mar 2015

Dawn Foods has launched Blueberry Compound, a new concentrated all natural fruit flavour paste that the company says can be used to add the subtle taste of blueberry and an attractive hue to frostings and filling creams in cakes and desserts, as well a...

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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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