Smart salt distribution can cut salt without extra additives
06-Nov-2009 - Dutch scientists have developed a new technology to enable up to 25 per cent reduction...
Maltodextrin boosts quality of gluten-free bread: Study
27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening...
Review pinpoints opportunities for pulse fractions
26-Oct-2009 - A new review of the nutritional and functional properties of pulses and their constituents emphasises...
Consumer response to health claims varies by country: Study
23-Oct-2009 - Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to...
Study tests emulsifier vs. enzyme performance in bread
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of...
Danisco programme to make food for lowest earners
14-Oct-2009 - Danisco has launched a new programme to help manufacturers develop processed foods that are affordable...
Friendly bacteria may blunt fibre’s anti-nutrient actions
12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought...
Kraft plans R&D centre for ex-Danone biscuit unit
09-Oct-2009 - Kraft plans to invest €15m in a new innovation centre for biscuits in France following...
CSM pins bakery growth hopes on new ingredients
08-Oct-2009 - CSM expects new products to drive its bakery ingredients business to achieve a newly set...
Enzymes could enhance oat-based gluten-free breads
02-Oct-2009 - Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says...
Food prices could triple with climate change: Report
01-Oct-2009 - Food prices could more than triple by 2050 as the climate changes, according to a...
France reminds what ‘natural’ means
29-Sep-2009 - The French department responsible for tackling fraud has issued a new note setting out how...
Salt-stressed yeast leads to bigger, softer bread: Study
29-Sep-2009 - Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume,...
Strain breakthrough points to gluten-free sourdough
24-Sep-2009 - German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards...
New gluten to offer formulation enhancements
21-Sep-2009 - A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer...
Big retail backs gluten-free
14-Sep-2009 - More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to...
Science rises to the gluten-free challenge
10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size...
Meeting demand for ancient grains
09-Sep-2009 - Interest in ‘ancient’ grains like quinoa, sorghum and teff has soared, not least because of...
The rise and rise of gluten-free
09-Sep-2009 - The global market for gluten-free food and drink products has grown exponentially in the past...
Danisco launches broad range of cellulose gum products
08-Sep-2009 - Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make...
Tapioca ingredient tweaked for lower fat pastry
07-Sep-2009 - Ulrick & Short is launching an adapted version of its Delyte F fat replacer for...
Cereal makers lobby FSA to stop salt warning ads
03-Sep-2009 - Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to...
Barentz Europe brings ingredients under ‘Barentz Production’ banner
03-Sep-2009 - Barentz Europe has formed a new production division that formally brings together its three ingredients...
Trans-fat free shortenings show bakery potential
27-Aug-2009 - A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with...
Low-salt bread ‘technologically feasible’, says study
26-Aug-2009 - Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological...
