A Taste of Wellness for Savoury and Snacks
Givaudan
Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition
Product news > Cereals and bakery preparations
All product news
Products
Technical / white paper
Kalsec®’s Natural Antioxidant Solutions for Nuts and Omega Rich Food Applications - Kalsec
14-May-2012 -
Lipid oxidation is a leading cause of shelf-life failure in fat containing foods, generating off-flavors and aromas. Oxidation affects many foods, such as omega-rich products, fried foods, meats, dairy products and nuts. Synthetic antioxidants like BHA, BHT and TBHQ have...
Data sheet
New health opportunities with waxy winter barley based flour Emglucan® - Emsland
09-Mar-2012 -
Emglucan® is our new waxy winter barley based flour that can be used in amongst others snacks and coatings. Emglucan® is enriched in beta-glucans and has a useful physiological role as slimming ingredients as β-Glucans support reduction of blood-cholesterol level, risk of colon...
Product presentation
New breakfast cereals options available - Tate & Lyle
23-Feb-2012 -
Cereals are a quick and easy breakfast option but are also seen as a wholesome choice. Our consumer research shows a growing demand for cereals that deliver a wide range of benefits. In order to help breakfast cereal manufacturers improve...
Product presentation
FIBRES KEEP YOUR BUSINESS IN SHAPE - Tate & Lyle
23-Feb-2012 -
Tate & Lyle’s STA-LITE® Polydextrose is a soluble fibre and a premium bulking agent for low-calorie, fibre fortified foods.
On-Demand Supplier Webinar
Discover microalgae-based Whole Algalin Flour - Solazyme Roquette Nutritionals
21-Feb-2012 -
Imagine a single food ingredient…that works across multiple applications and will help you formulate more nutritious and functional foods… without compromising taste...We invite you to an exclusive webinar introducing a new platform of microalgae-based food ingredients, including Whole Algalin Flour,...
On-Demand Supplier Webinar
Keep fresh and competitive - insights for industrial bread - William Reed Business Media
10-May-2012 -
Freshness is the number one priority for consumers when buying bread. In Europe, it accounts for the rising popularity of bake-off bread, in-store bakeries and bread vending machines. So how can the industrial baker stay competitive faced with this challenging...
On-Demand Supplier Webinar
Reducing total ingredient costs through egg alternatives -
10-May-2012 -
Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery manufacturers are increasingly under pressure to create fresh, tasty and wholesome baked goods in the face of...
On-Demand Supplier Webinar
Optimise COSTS, create new TEXTURES, improve NUTRITION - William Reed Business Media
10-May-2012 -
Bakery is being driven by multiple innovative trends, from taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. Raw material price volatility requires constant attention – as do nutritional charters....
On-Demand Supplier Webinar
How to deliver against your consumers nutritional needs through a new fat structuring agent - William Reed Business Media
10-May-2012 -
Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are therefore influenced by package nutritional labels. At the same time, consumers don't want to compromise on taste. This can be...
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
05-Dec-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
On-Demand Supplier Webinar
Capture the market for healthier, appealing bread - Danisco
06-May-2011 -
Healthy eating is becoming a mainstream interest. But what does it take to make healthier bread products with high mainstream appeal? Catch up with the latest insights at the Danisco webinar on Health & Bread.
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Product brochure
VIOGERM® wheat germ oil – the essence of life - Hochdorf Nutrifood Ltd
08-Nov-2010 -
2 teaspoons of Oleum Tritici Germinis natural, cold-pressed VIOGERM® wheat germ oil covers the daily intake of vitamin E. It contains a healthy ratio of omega-3 and omega-6 fatty acids. This Swiss premium product is used in foodstuffs, capsules and cosmetics.
Product brochure
A return to natural wellness with VIOGERM® crisps - Hochdorf Nutrifood Ltd
01-Nov-2010 -
VIOGERM® wheat germ crisps are available in a huge range of textures, shapes, tastes and colours. Unique properties such as sealed surfaces, crunchiness, minimal dust and regular poring are ideal for adding e.g. to bars, pralines and muesli.
Product brochure
VIOGERM® TI – the natural way to reduce salt - Hochdorf Nutrifood Ltd
25-Oct-2010 -
VIOGERM® TI is based on wheat germs, the most valuable part of the wheat grain and cereals.The gentle process and the resulting outstanding taste profile and well-balanced acidity help to enhance taste or reduce the salt level in many products....
Product brochure
Leader in activated cake emulsifiers - Palsgaard
11-Oct-2010 -
Are you looking for leaner label cake emulsifiers which are also cost effective, stable in performance and easy to use ? Contact Palsgaard for advice on how to use our high performance cake emulsifiers in soft and juicy cakes with...
Event programme
£ 100 off Campden BRI training courses - Campden
28-Sep-2010 -
Claim £100 off any course in our 2011 programme of over 200 scheduled courses and events - specifically for the food and drink supply chain. Courses cover:
Agriculture and production
Analysis - chemistry and microbiology
Brewing
Cereals, milling and baking
Consumer and sensory science
Food manufacturing...
On-Demand Supplier Webinar
Want to know what challenges face industrial bakers in 2010? - Novozymes North America Inc.
02-Aug-2010 -
We surveyed over 100 representatives from Europe’s leading industrial bakers to find out what they believe the biggest challenges facing the industrial baking industry in 2010 are. The insightful survey results are revealed in this exclusive webinar. Learn more today!
Application note
Product launch – G.U.B.E, an innovative platform for low-energy density snacks - Rousselot, a VION Company
08-Jul-2010 -
The new Rousselot gelatine-based platform called G.U.B.E. allows low energy density snacks featuring unusual textures and flavours. It offers new possibilities for the snack industry now focused on innovative products lighter in sugars, fats, salts and calories. The development of...
Information request
Key benefits of Barley Beta-Glucan - DKSH North America
28-Jun-2010 -
Key benefits of Barley Beta-Glucan
Significantly lowers serum total and LDL cholesterol levels
Effective in decreasing blood glucose and insulin levels
Increases soluble fibre for better digestive function
All natural ingredient now approved by EFSA
To find out why Barley...
Supplier Webinars
Products
Natural clean label antioxidant for food oxidation control: alternative solution to Rosemary extract
Phenofarm (Leadergy Light)
Phenofarm (Leadergy Light)