Australian company seeks slice of chia seed bread potential
05-Feb-2010 - The Chia Company is bidding to market its chia seed for use in bread in...
Flaked lentils may boost nutrition content of snack bars
01-Feb-2010 - Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the...
Competition clamp-down shows need for compliance culture, lawyers say
22-Jan-2010 - As the competition authorities are stepping up scrutiny of the food sector, all companies should...
Datem may boost gluten-free formulations
18-Jan-2010 - Datem emulsifiers with carefully chosen gums like xanthan may enhance the formulation of rice bread...
Oats may boost nutritional profile of gluten-free diets
08-Jan-2010 - Adding oats to a gluten-free diet may enhance the nutritional values of the diets,...
Egg foam may enhance gluten-free sourdoughs
04-Jan-2010 - Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods...
More research needed on Monsanto maize, says French biotech council
23-Dec-2009 - More research is needed to assess the environmental impact of Monsanto’s genetically modified MON 810...
Food prices rising again, FAO warns
09-Dec-2009 - Global food prices are on the rise again, the FAO warns, but a repeat of...
Apple skin may boost fibre in bakery
07-Dec-2009 - Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the...
Fruit extracts offer promise for acrylamide cuts
01-Dec-2009 - Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an...
EC approves Syngenta’s GM maize for food and feed
01-Dec-2009 - The European Commission has approved Syngenta’s genetically modified (GM) maize to be processed for...
Chia EU novel foods approval beckons bread deals
27-Nov-2009 - The omega-3 and omega-6 laden ancient grain, chia, has had its European Union novel foods...
Dispatches from FiE
New enzyme enables softer premium bread
24-Nov-2009 - Novozymes is introducing new enzyme for premium bread products which can provide longer-lasting crumb softness,...
Bakery firms can become recession proof, claim analysts
24-Nov-2009 - Baked good companies should look to discount chains, control distribution, develop a broad product portfolio,...
National Starch brings new barley flour to Europe
23-Nov-2009 - National Starch has secured a deal to sell ConAgra’s high-flour wholegrain barley flour and flakes...
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...
