The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
BakeMark UK has launched a range of baking fats containing a mix of butter and margarine designed specifically for use in cakes and pastries.
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
Amid rising prices for egg-based ingredients, Dutch bakery
ingredients firm CSM examines opportunities for bakers to cut costs
in their formulations.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
The Fairtrade Foundation wants the UK market for Fairtrade products
to reach £2bn a year, four times the current level, by 2012,
according to its recent report Tipping the Balance.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Cargill has opened a new bakery product innovation centre in
Minneapolis which is aimed at helping clients develop
differentiated bakery products and reducing time to market.
Ocean Spray is continuing to push into the Asia-Pacific
bakery market with a new partnership with Taiwan-based baker
ChiaTe, the company announced yesterday.