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Sectors > Bakery

Firmenich weathers the vanilla supply storm with diversified sourcing

By diversifying its vanilla sourcing to Uganda, Indonesia and India as well as developing alternative natural flavours, flavour giant Firmenich says it is weathering the impact of Madagascan cyclone Enawo.

OmegaIngredients launches sweetening flavour modifier in powder form

OmegaIngredients' "smarter than a sweetener" flavour modifier in powder form allows manufacturers to shift sugar reduction efforts beyond beverages to cakes, biscuits and ice cream, it says.

Food flops in Sweden's Museum of Failure: When NPD goes seriously wrong

From Colgate's lasagne to Heinz's purple and green ketchup, Sweden's Museum of Failure opens next month with several food and drink products on display. We ask the exhibition curator and...

MEPs water down rules on junk food advertising to kids

The latest draft of the audiovisual media services directive (AVMSD), proposed by the European Parliament’s culture and education committee (CULT), is “full of loopholes”, according to campaigners....

Tate & Lyle launches 17 non-GMO starches

Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.

Modified maize starch brings cost savings of 15%, says Ingredion

Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company. ...

60,000 foods to be analysed

Germany in crucial data drive to understand radioactivity risk in food

The German government is hoping to garner crucial data to help it better understand the risks involved from the consumption of radiation-emitting radioactive elements in foods such as uranium in...

Univar to bring Bunge lecithin range to Europe

Bunge has partnered with ingredient distributor Univar to bring its lecithin brand BungeMaxx to Europe, Middle East and Africa (EMEA).

The right dose: Are confectionery players misreading the sugar obesity debate?

Confectionery companies should print teaspoon visualization of sugar doses front of pack instead of focusing on calories, says a consultant.

Interpack 2017

Multivac signs MoU with Meyn Food Processing Technology and Cabinplant

Multivac has completed a strategic alliance (Memorandum of Understanding) with Meyn Food Processing Technology and Cabinplant to sell joint processing, filling, weighing and packaging technology.

Bakery China 2017

China to familiarize Western market with ‘pinyin’ baked treats

China’s diverse bakery industry – encompassing bakers of traditional ‘pinyin’ (literally translated as ‘Chinese style cakes and snacks’) and producers of modern items like croissants and waffles – is growing...

Interpack 2017

Braskem packaging changes color if a product is unfit for consumption

Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if...

Interpack 2017

APRIL Robot Chef signs autographs at Interpack

OAL’s APRIL (Automated Processing Robotic Ingredient Loading) Robotic Weighing Station created a buzz at Interpack this week (May 4-10) signing autographs for guests.

Safety fears of synthetic colour additives dispelled by IACM studies

The safety of synthetic colour additives used in soft drinks, cereals and baked goods, were confirmed in a trio of studies as findings appear to back up recent EFSA and...

Should the gluten-free craze come to an end? Study thinks so

Gluten-free diets should not be encouraged for those without coeliac disease, as restricting gluten may result in low intake of beneficial nutrients found in whole grains, say researchers.

Bakery investigated following Hepatitis A outbreak

Nine confirmed and nine suspected cases of hepatitis A have been reported in a county in Scotland with a link to a bakery.

Smells like teen spirit? Different age groups have specific food smells - and that's important for tailored NPD

Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age...

RSPO issues first ever RSPO Next palm oil certification

The Roundtable on Sustainable Palm Oil (RSPO) has issued its first RSPO Next certification, a stricter voluntary add-on, to Colombian-based agribusiness Daabon Group.

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition...

New product roundup: Vegan Bars, Fava Bean Crisps and Ready To Bake Cupcakes

BakeryandSnacks presents a roundup of products that caught our eye this month.

PureCircle plans to bring glucosylated stevia to Europe with EFSA request

PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.

Acacia gum improves texture and shelf-life of bread, says supplier

Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.

Orkla cuts palm oil from 98% of its Nordic sweets and snack brands

Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and...

EU launches electronic tracking system for organic imports

A new system to electronically certify imports of organic products and ingredients come into force today, promising to tighten traceability, fight fraud and collect reliable data on organic trade. ...

Special edition: Active, intelligent packaging

Water-based inks projected to fuel future growth of snacks industry

Water-based technology could lead to an increase in environmental sustainability, according to Toyo Ink.

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