Coloured sugars aim to bring a spark to biscuits
A new range of coloured sugars could brighten up baked goods,
either incorporated into a formulation or used as a topping, says
manufacturer Food Design.
New application for enzyme saves gluten costs
Rising wheat prices have led AB Enzymes to promote a new
application for Veron HF, which it says can be used to replace
gluten in bakery products.
New natural sweetener claims 1:1 sugar replacement
A new 'all natural' sweetener blend for baked goods claims to be
able to replace sugar on a one to one basis without compromising
the sweetness or structure of a product.
DSM launches combo of natural cake ingredients
DSM has developed a new package of clean label cake ingredients,
which promises fat reduction and quality benefits, whilst helping
to keep costs down.
Enzyme threat to emulsifiers is limited, says Frost
Enzymes, which are finding uses in bakery and dairy products, do
not pose a serious and long-term threat to the emulsifiers market
since most are produced through genetic modification and those that
are not are expensive, says Frost...
Replacement ingredient cuts fat, manufacturer claims
A new ingredient replacement for margarine or oil
can reduce the fat content of some baked goods by 10 to 50 per
cent, its manufacturer claims.
Cognis updates Lametop bakery emulsifier line
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
DSM enzyme offers better high-fibre bread stability
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
Royal Cosun extends ingredients operations
Bakery ingredients manufacturer Royal Cosun has added to its global
businesses with the acquisition of supplier Atlanta Dethmers -
allowing the Dutch company a bigger share of the ingredients
DSM baking enzyme boosts batter, cuts costs
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Baking invention cuts spoilage, lengthens shelf-life.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
Novozymes develops alternative to chemical baking additives
Novozymes has developed what it describes as a 'cost-effective new
baking enzyme' that can replace chemical emulsifiers and reduce
Xylanase breakthrough promises better baking
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
UK bakery ingredients sector set to profit
The UK baking ingredients sector is well positioned to take
advantage of an explosion in home baking, according to research
Australia, NZ bakers face further fortification
Bakeries in Australia and New Zealand may be required to use only
iodised salt in the future, if a proposal from the countries' food
regulator is approved.