The better-for-you flour – claimed to be more nutritious, easier to digest and better tasting than traditional alternatives – is the cornerstone of AgriForce Growing Systems’ market-ready un(Think) Food brand.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Danish supplier Palsgaard has launched a soy-based emulsifier for cakes to meet growing European demand for palm-free foods. But certified sustainable palm oil is still the most environmentally-friendly oil crop, it says.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway?
Increases in the price of key ingredients, or widely fluctuating prices, are driving reformulation efforts in the industry, with suppliers like Ingredion offering solutions to replace ingredients and cut costs.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
The Genius gluten-free fresh bakery brand is now worth more than £10m at retail level, just 15 months after launch, making it one of the most successful launches in the free-from market over the last decade.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and