The International Sweetener Association will focus industry minds on the contribution sweeteners can make to healthier eating, with a one-day conference in Brussels on 19 May.
Rising health concerns, all-natural credentials and growing regulatory approval are all driving stevia’s rapid market growth, finds a new report from Zenith International, which forecasts worldwide sales will more than triple in volume by 2014.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
Global wheat production is set to increase in 2011, providing some welcomed relief for manufacturers currently fighting against spiralling commodities costs.
The new product is a polyol that occurs at low levels in fruits and at higher levels in fermented foods such as soy sauce, cheese, wine and beer.
When it comes to innovation, the idea of “partner or perish” has to become the new mantra for the food industry, according to a review published by Nestlé scientists.
Developed to improve the eco credentials of European bakery manufacturers, Linpac said its latest innovations in bread wraps, cakes and morning goods containers include RPET material and paper to address waste stream challenges.
OptiSol 5000 improves the texture of pizza doughs by enhancing extensibility and workability. This increases surface area by up to five percent and cuts costs for manufacturers.
Major food manufacturers are revamping their packaging amid concerns over the long term health hazards posed by mineral oils leaching from recycled cardboard into foods.