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Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Cereals and bakery preparations

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Download now!Technical / white paper

Beauty From Within - Fortitech® Premixes by DSM

15-Oct-2014 - Nutricosmetics are giving consumers new and exciting ways to achieve healthier-looking skin, hair and nails. Discover how you can drive new sales by fortifying beverages, confectionaries and more with custom nutrient premixes from Fortitech® Premixes.Any nutrient. Any application. Anywhere in the...
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The FoodNavigator Salt Reduction Forum - William Reed Business Media

16-Sep-2014 - Salt reduction remains a key public health priority globally, and is seen as an area of importance for many within the food industry. Despite huge success stories from sugar reduction efforts in some countries, public health experts and campaigners still...
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ColorDispersibleTM: Original and Stable Natural Colors for Bakery, Coatings and Decorations -

08-Sep-2014 - Looking for stable natural colors for your bakery? Extracted from edible sources, ColorDispersibleTM caters to the needs of brilliant coloring performance and highly-enhanced stability. In recent years, there has been a prevailing shift from synthetic pigments to natural colors in...
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Baking Science into Success with Dow - Dow Pharma & Food Solutions

08-Jul-2014 - Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carried out in the first half of 2014 investigating how our METHOCEL™ and WELLENCE™ gluten free portfolios help to...
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Gluten-free solutions in bakery products – experts share their findings - Beneo

23-Jun-2014 - Consumers today want tasty, healthy, clean label or natural derived products. Combining this with a growing group of gluten-free eaters is quite a challenge to the food industry. Formulating tasty, gluten-free baked goods can be made easier when experts share...
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Global Regulatory Trends & Recent Provisions - Leatherhead Food Research

16-Jun-2014 - With ever-changing food regulations and a different focus in different countries/regions, it is difficult to identify global regulatory trends. However, due to the increasing obesity problem worldwide and the newly-established mandatory nutrition labelling in the EU, it appears that informing...
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Obesity and health: the big fat, sugar and salt debate - WRBM

13-Jun-2014 - Frustrated by what seem to be half-truths, misrepresentations and downright falsehoods peddled in the increasingly acrimonious debate about fats, sugar and salt? Then, this webinar is for you.Our one-hour, free online seminar – Obesity and health: the big fat, sugar...
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Microalgae - the future of foods? Take baked goods... - Roquette

24-May-2014 - Our distant ancestors, microalgae have played a major role in the development of life on Earth.Today their exceptional properties – nutrition, renewability, functionalities – point to a future of great importance to humankind: involvement in feeding a growing world population. Find...
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Clean and natural: getting to the heart of it - Zeelandia is creating new possibilities in the world of baking

24-May-2014 - One of the lead drivers among retailers and producers of bakery products is ‘clean label’. Similarly hot topics are ‘natural’ and ‘organic ’. These stem largely from consumer demand. Developed markets, including Western Europe, have created a culture of label...
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The bakery holy grail? Ingredients & technologies for tasty health - William Reed Business Media

24-May-2014 - Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients and technologies work...
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Marketing healthy bakery: What does the consumer really want? - William Reed Business Media

24-May-2014 - How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The global bakery sector has developed an array of better-for-you products, overcoming lots of technical hurdles to get...
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The Roundtable -‘Is self-regulation sufficient?’ - William Reed Business Media

24-May-2014 - Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and R&D continues to...
Download now!Technical / white paper

EPCevia, A Stevia Reb-olution -

22-May-2014 - EPC is an innovative developer and provider of stevia-based sweetening solutions commercialized under the brand EPCevia.Consumers have been facing challenges in using stevia in various applications due to its particular taste. EPC highlights the fact that stevia as a high-performance...
Download now!Data sheet

Vanillin with a better taste - Borregaard

10-Apr-2014 - Vanilla is one of the world’s popular flavours. Borregaard launches EuroVanillin Borrebon. No other flavour  as vanillin has such a long heritage, evoking fond memories and unforgettable taste experiences. Fortunately there is technology that can make the warm, mellow taste...
Download now!Event programme

Free From Food Ingredients 2014 is hosting Europe’s leading suppliers (3-4 June, Brussels) -

13-Mar-2014 - Europe’s Most Wanted Allergen, Additives and Intolerance Free Trade Exhibition and Conference will help you to successfully differentiate your company on free-from food solutions. Attracting R&D and Purchasing Professionals, it offers the route to the booming free-from food market with...
Download now!Event programme

Food Vision 2014 – Connecting Leaders in Food & Drink Development - WRBM - Food Vision

12-Mar-2014 - Food Vision is the ultimate global event connecting leading innovators and senior business executives in food and drink development by combining strategic content with in-depth analyses of critical market trends and developments. Food Vision takes place on 31 Mar – 2...
Download now!Technical / white paper

Extending the shelf life of dry food products containing fruit - Taura Natural Ingredients

10-Mar-2014 - Products featuring real fruit appeal to today’s health-conscious consumers. But significant technical obstacles have previously limited the use of fruit-based ingredients in many dry products with a long shelf life, such as biscuits, baked goods, cereals and snacks.This new White...
Download now!Insight guide

Free From Food Ingredients 2014 is hosting Europe’s leading suppliers (3-4 June, Brussels) -

27-Feb-2014 - Europe’s Most Wanted Allergen, Additives and Intolerance Free Trade Exhibition and Conference will help you to successfully differentiate your company on free-from food solutions. Attracting R&D and Purchasing Professionals, it offers the route to the booming free-from food market with...
Access now!Information request

B&J launches cost effective NATURAL ENCAPSULATED Flavours -

03-Feb-2014 - Food and beverage manufacturers are faced with the difficult challenge of providing products which are closer to nature but at an affordable price, E-number free, in a format fitting with their application needs and above all with an authentic taste...
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Original Chia – Improve your nutritional value now! - Original Chia

27-Jan-2014 - Chia seeds are rich in Omega3, Fibre and Protein, and is approved in Europe for Baking goods, Morning Cereals, Nut seed and fruit mixes.Original Chia is a natural product with a neutral taste and natural odour. When the seeds have...

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