A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
The Roundtable on Sustainable Palm Oil (RSPO) said its new logo is a’milestone’ in its bid to encourage production and use of certified sustainable palm oil (CSPO) as it will “serve as an impetus for all members in the CSPO supply chain to step up their efforts.”
The Agriculture Department says “My Plate,” its new healthy eating symbol, aims to show that nutrition doesn’t have to be complicated.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product’s overall cocoa content, claims ADM.
Allied Bakeries launched the Kingsmill carbon footprinting project in 2008 for the three biggest selling varieties of Kingsmill bread to find a way of measuring carbon over the life-cycle of all its products.
European yeast producers have attacked EU Commission sugar policies, warning that they could inflate costs and put the industry at risk.