Latest news in the food and nutraceutical industry

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

4 Jul 2016

Premium Ingredients has announced an analogue pizza cheese stabiliser that is designed for all types of machinery, facilitating the manufacture of the final product, and another which is aimed at companies interested in developing vegan products.

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.