A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
AB Enzymes has entered a partnership with The Ingredients Company for sole distribution of its baking enzymes in the United States and Canada in order to strengthen its presence in the region.
The foodstuff is sold inside a 3oz pop-top can and comes in three delicious flavors: PBJ Strawberry, PBJ Grape, and BBQ Chicken. Thankfully, only the first two have candy surprises inside.
Aunt Millie’s has converted its Early American Breads to Hearth 100% Natural Breads following an ingredient change in the product line. The reformulated and renamed bread will be available beginning July 12.
Kraft Foods has signed an agreement to sell Cadbury’s Kandia-Excelent chocolate, soft cake and sugar confectionery business in Romania to Oryxa Capital, an international investment fund, for an undisclosed sum.
Sixteen European cocoa industry participants have sent a letter of complaint to NYSE Liffe, the global derivatives business that runs futures and options markets in Amsterdam, Brussels, Lisbon, London and Paris, saying the extent of speculation on the London cocoa market could drive them towards using the US-based Intercontinental Exchange.
Researchers have been looking into adding polyunsaturated fatty acids (PUFAs) to boost the health properties of cereal products.
The International Bakery, Pastry and Related Industries Show, INTERSICOP ‘11, which will be celebrating its ninth edition between March 24 and 28, 2011, at the Madrid Trade Fair Organization, has initiated its promotion and marketing. In fact, the first awarding of exhibition spaces will begin in July, among the almost one hundred companies which have confirmed their participation to date at the trade fair organized by IFEMA.