Latest News in the food Industry

Bakery

Panera increases 'natural' commitment

Panera increases 'natural' commitment

20 Jun 2016

Panera Bread has announced that it will do away with the remaining artificial flavours, artificial sweeteners, artificial preservatives and colours from artificial sources in its Panera at Home products.

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Meiogenix, Lesaffre partner on yeast

Meiogenix, Lesaffre partner on yeast

13 Jun 2016

Meiogenix and Lesaffre have entered into a collaboration agreement to develop improved industrial yeast strains using Meiogenix’s recombination technologies.

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General Mills debuts new cereal

General Mills debuts new cereal

9 Jun 2016

According to a blog post on the company’s web site, General Mill’ launch of Tiny Toast is its first new cereal brand in 15 years. It arrives this month in blueberry and strawberry varieties.

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Corbion plans PGME production

Corbion plans PGME production

9 Jun 2016

Corbion, whose product range includes emulsifiers for bread, is expanding its Dolton, IL facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.

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Aryzta: US down, Europe up

Aryzta: US down, Europe up

3 Jun 2016

Zurich-based frozen bakery company Aryzta has issued its third quarter trading update for the period ended 30 April 2016, with total revenue declining by 2.4%.

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Rabobank: online has profound implications for bakers

Rabobank: online has "profound implications" for bakers

2 Jun 2016

The rise of online bakery sales has profound implications for retailers, producers, and consumers alike, according to the Rabobank ‘Online Bakery: Browsing for Bread’ report.

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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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