Cereals and bakery preparations

Acrylamide laws will not prohibit traditional foods, says Commission

21-Aug-2017 By Niamh Michail

Europe’s pending new acrylamide regulation will not prohibit certain traditional foods or culinary traditions, the Commission has said, following concerns raised by EU politicians.

Novozymes sees 'good' H1 momentum

11-Aug-2017 By Katy Askew

Novozymes said it saw “good” momentum across its food and beverage ingredients business during the first six months of the year.

Gluten-free products ‘not as healthy’ as conventional

08-Aug-2017 By Katy Askew

A new study has found gluten-free products are often not as healthy as their conventional counterparts.

CSM Bakery Solutions completes multi-million pound UK factory extension

08-Aug-2017 By Gill Hyslop

Bakery ingredients supplier CSM Bakery Solutions has finished renovations at its Bradford, UK, bakery, which will lead to 100 jobs being created over the next three months.

Row over UK front-of-pack labelling intensifies

08-Aug-2017 By Katy Askew

The row over whether front-of-pack labeling in the UK should conform to unified standards intensified today when campaign group Action on Sugar accused cereal manufacturers of “deliberately deceiving” shoppers with “poor nutritional labelling”.

Chinese supplier Layn to bring monk fruit to Europe

04-Aug-2017 By Niamh Michail

Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).

Good Grain Bakery wins listing on Ocado and with Abel & Cole

01-Aug-2017 By Gill Hyslop

Good Grain Bakery, a UK organic artisan bakery specialising in gluten-free vegan bread, has been listed by online supermarket Ocado and with organic delivery company Abel & Cole.

Does Europe need a legal definition of natural food?

31-Jul-2017 By Niamh Michail

With the US considering a legal definition of ‘natural’ food, does Europe need one too? It would increase clarity for a complex concept, but defining 'degrees of naturalness’ for origin, ingredients and processing may be better, say the researchers...

French people eat too much salt and not enough fibre: ANSES

26-Jul-2017 By Niamh Michail

The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the country’s food safety agency ANSES.

EU agri-food exports on the rise

25-Jul-2017 By Niamh Michail

The total value of EU agri-food exports increased by 9% in May this year compared to 2016, according to trade figures from the European Commission.

Schubert wins packaging contract with Belgian biscuit manufacturer

24-Jul-2017 By Jenny Eagle

Belgian biscuit manufacturer Destrooper-Olivier has partnered with Gerhard Schubert after meeting them at the 2016 ProSweets trade fair in Cologne.

Stevia-based flavour modifier cuts need for expensive cocoa and vanilla

21-Jul-2017 By Niamh Michail

Stevia supplier Pure Circle has developed a stevia-based flavour modifier that enhances vanilla and cocoa flavours as well as sweetening.

FDE: Act now before Commission considers maximum levels

Mandatory acrylamide action could be in place by spring 2018

20-Jul-2017 By Niamh Michail

An EU vote backing the Commission's proposal to reduce acrylamide in food and drink could see mandatory mitigation action and benchmark levels in place by spring next year, with maximum levels to follow.

Titanium dioxide should be avoided if you have colitis, say researchers

20-Jul-2017 By David Burrows

People with colitis should avoid food containing titanium dioxide particles, according to research carried out in Switzerland.

Long-fibre prebiotics show promising sweetness, say scientists

19-Jul-2017 By David Burrows

How to keep things sweet without adding calories – is it a Holy Grail or could UK scientists have found a solution thanks to long-fibre prebiotics?

Caramel supplier Nigay to open €20m French factory

19-Jul-2017 By Niamh Michail

French caramel supplier Nigay is to invest €20 million in a second factory in Northern France.

Lithuania moves to cap industrial trans fats

19-Jul-2017 By Niamh Michail

Lithuania has drawn up a draft law that will limit the amount of industrially produced trans fatty acids (TFAs) to a maximum limit of 2 g per 100 g of total fat content.

Top 10 UK snack bar brands: goodnessKNOWS how Mars’ debut will change the playing field

17-Jul-2017 By Gill Hyslop

Mars Chocolate has launched goodnessKNOWS bars in the UK, hitting the nerve of time that could disrupt the UK’s Top 10 snack bar brands, says Euromonitor.

EU agricultural outlook sees cereals dip but quota-free sugar surge

13-Jul-2017 By Will Chu

Cereal production in the EU is likely to dip in the short-term, as heatwaves and drought in various regions have a bearing on EU exports and on existing stocks, the Commission reports.

Ajinomoto 'disappointed' with EFSA glutamate opinion as EU says it will consider maximum levels

13-Jul-2017 By Niamh Michail

Umami seasoning supplier Ajinomoto is "disappointed" Europe's food safety authority has called for regulations capping MSG and glutamate additives in food, as the Commission confirms it will consider setting maximum levels.

EFSA sets safe intake level for MSG and glutamate additives, urging new maximum levels

12-Jul-2017 By Niamh Michail

Europe’s Food Safety Authority (EFSA) has set a safe level for glutamate food additives, but given many Europeans are over this level, it is urging the Commission to revise the current maximum levels permitted in food.

Avril strengthens lecithin range with acquisition

12-Jul-2017 By Niamh Michail

Oil giant Avril has strengthened its lecithin portfolio with the acquisition of French supplier Novastell.

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

11-Jul-2017 By Niamh Michail

DSM is seeking approval to sell fermented stevia in Europe. We caught up with the director of its stevia platform to discuss how it could be labelled, consumer acceptance and when it expects EFSA to give the green light.

Ingredient exports to benefit under EU-Japan trade deal

10-Jul-2017 By Niamh Michail

Last week the EU and Japan agreed to a bilateral trade agreement, which will set significant duty-free quotas on EU exports of ingredients such as starch, butter, whey and processed foods.

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

06-Jul-2017 By Niamh Michail

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...

Irish chip maker Tayto Group cements foray in British vending sector with West Country acquisition

03-Jul-2017 By Gill Hyslop

Tayto Group’s (TGL) sister company, Montagu Group, has acquired Bath-based West Country Vending Service (WCVS) for an undisclosed amount.

Rye’s high satiety properties fit well as a weight-managing food, study says

03-Jul-2017 By Will Chu

The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.

Tougher advertising rules for marketing unhealthy foods at children come in to effect tomorrow

30-Jun-2017 By Emma Jane Cash

Strict rules banning adverts for high in fat, salt and sugar products in all children’s media come into effect tomorrow (Saturday 1 July), after numerous health campaigners called for tougher regulations.

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

29-Jun-2017 By Will Chu

Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.

Food prices could surge as climate change and conflicts hit commodity chokepoints

29-Jun-2017 By David Burrows

The price of key commodities like soy and wheat could surge unless the vulnerabilities at the world’s most important trade “chokepoints” are assessed and the risks mitigated.

Biscuits are capitalizing on the health trend, especially among seniors, says pladis

28-Jun-2017 By Gill Hyslop

The biscuit category changed in Britain in 2016 amid consumer demand for healthier indulgences, Steve Gladwell, CMI director of pladis tells BakeryandSnacks.

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

28-Jun-2017 By Niamh Michail

DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.

French snack producer Vico launches Hula Hoops variants in Sonoco packaging

27-Jun-2017 By Gill Hyslop

The Vic-sur-Aisne-based firm introduced its three-dimensional Hula Hoops to the French market last year and is now expanding the range with the launch of Bacon and Sour Cream & Onion variants.

Study uncovers the truth behind work stress, sleep and junk food habits

27-Jun-2017 By Emma Jane Cash

Psychological experiences at work can shape eating habits and sleeping patterns, according to a recently published study.

FDE: ‘Products may be different but there’s no East-West divide’

No evidence of lower quality foods in Eastern Europe, says Commission

22-Jun-2017 By Niamh Michail

For the moment, there is no evidence to suggest manufacturers are using lower quality or less nutritious ingredients in food and drink products in Eastern Europe, the Commission has said, after meeting with manufacturers and consumer groups on dual quality...

'We will react and respond to any discriminatory measures against Malaysian palm oil,' warns minister

21-Jun-2017 By Niamh Michail

With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...

Sugar-free quinoa breakfast cereal finds success as creative consumers blur categories

20-Jun-2017 By Niamh Michail

A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...

Bayn to extend sweetener reach in Norway with distribution deal

19-Jun-2017 By Niamh Michail

Swedish supplier Bayn has inked a distribution deal with Norwegian flavour firm Storms for its range of sugar-reducing ingredients.

New variant of Queen’s favoured crispbread Ryvita could be top three bestseller

19-Jun-2017 By Gill Hyslop

Ryvita is rolling out Three Cheese Thins throughout the UK in July, with Estefania Boerr, senior brand manager at the crispbread producer, expecting it to become a top three selling SKUs for the brand.

What are the best flours to use in gluten-free bread? Study evaluates contenders

16-Jun-2017 By Emma Jane Cash

The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.

Has Europe experienced a diet revolution? Mintel thinks so

15-Jun-2017 By Emma Jane Cash

The free-from market has grown considerably in the last few years and data is not showing a slow in interest, according to Mintel.

UK supplier creates low morphine poppy seed blend after drug test alarm

14-Jun-2017 By David Anderson

A UK-based specialist ingredient maker has launched a poppy seed blend which contains low morphine content, amid a number of recent cases in which individuals have failed drug tests after eating poppy seeds.

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