Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.
Pastilles, gums, jellies and chews remained the most dynamic category within sugar confectionery last year, reports analyst Francisco Redruello, with the segment growing 8 per cent in retail value sales, due in part to variety in packaging design and flavours.
Prolonged drought in northern Europe has already capped yields of cereals and sugar beet and, without significant rainfall over the next two months, could significantly boost prices, warn analysts.
Caravan Ingredients has developed a new ingredient system that can produce English muffins with as few as 85 calories without impacting volume or eating quality, the company claims.
The application of ultrasonic waves during the batter mixing stage improved sponge cake quality in terms of lower hardness, and higher cake springiness, cohesiveness and resilience, finds a new study.
The European Food Safety Authority has today published a guidance document for the risk assessment of engineered nanomaterial (ENM) applications in food and feed. The guidance is the work of the Authority’s Scientific Committee and is the first of its kind to give practical guidance for addressing potential risks arising from applications of nanoscience and nanotechnologies in the food and feed chain. The guidance covers risk assessments for food and feed applications including food additives, enzymes, flavourings, food contact materials, novel foods, feed additives and pesticides.
Post-baking dryers that use radio frequency energy to heat and dry the moist areas of biscuits, cracker, and snack food are said to boost output by 30 per cent.
The food industry is constantly working on new methods to lengthen the shelf life of foods. Elisabeth Fischer finds out how growing consumer demands for quality and safety are pushing the most promising new treatments on the market.