Category Archives: Ingredients

EU delegation briefed on cocoa production under Nestlé Cocoa Plan

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The European Union (EU) Ambassador to Ghana, Ms Diana Acconcia, has asked stakeholders to work together to engender sustainable cocoa production that conformed to good agricultural practices (GAPs). “We have seen that it is possible to have cocoa, which has higher and better yields, and at the same time grants good living conditions for farmers – free of child labour… Read more »

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Scientists Gene-Edited Wheat To Create High-Fiber White Bread That’s Actually Good For You

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White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »

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DuPont responds to clean-label demands with PowerBake series

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DuPont Nutrition & Biosciences has introduced its PowerBake 6000 and 7000 enzyme series, developed especially for European recipes. The enzymes offer an emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for clean labels. According to DuPont, the enzymes show an improvement on volume (5-15%) and initial softness (by 10-25%) with zero compromise… Read more »

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This new sugar substitute is made from food waste

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As more and more companies look to curb food waste, fruit scraps and ugly pieces of produce that once went into the compost bin or trash can are finding second lives. Juice pulp has been turned into popsicles , wonky veggies into soups, and now Dutch company Fooditive is turning leftovers from apples and pears, along with the pieces of… Read more »

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Science to Stabilize Sourdough Fermentation

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Scientists need to develop a method to stabilize sourdough fermentation. The science in developing sourdough baked goods with specific nutritional functionalities also needs to be perfected, Professor Marco Gobbetti (main picture) said at an event organized by Puratos Romania. “The industry needs to consider sourdough as a cell factory. It is a complex of microbes that, if guided well, can… Read more »

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First bread with Tritordeum

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Belgium bakery De Trog has created the first bread with the new cereal tritordeum, born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The new bread is described as a loaf with tritordeum flour milled on stone, liquid sourdough and malted tritordeum grain mixed into the dough. This not only gives a bit of bite… Read more »

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Cargill introduces innovative sugar reduced chocolate capabilities to customers

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$5 million investment in Belgian Mouscron site to meet market demand for sugar reduced chocolate   Cargill has invested $5 million in its site in Mouscron (Belgium) to enhance its capabilities for producing chocolate with lower sugar levels. The investment allows for the introduction of a range of bespoke and innovative sugar reduced chocolate recipes to meet the increased consumer demand… Read more »

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Researchers recommend wheat flour fortification

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Adding vitamin D to wheat flour would prevent 10 million new cases of vitamin D deficiency in England and Wales over the next 90 years, say researchers at the University of Birmingham. The researchers say overhauling existing public health policy to introduce the mandatory fortification of vitamin D in wheat flour would not only be cost saving but would significantly… Read more »

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Puratos UK launches new flavours for autumn-winter 2019

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Bakery, patisserie, and chocolate ingredients supplier Puratos UK has launched two new cake mix and filling combinations for autumn winter 2019. Inspired by the trends for tradition, nostalgia and sweet and savoury ‘swavoury’ flavours, the new launches include two fillings: a Topfil Rhubarb fruit filling and Cremfil Ultim Salted Chocolate filling and two cake mixes: Satin Crème Cake Custard Mix… Read more »

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Titanium dioxide – there is still a need for research

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Titanium dioxide (TiO2) is authorised as the food additive E 171 and can be used as a white colour pigment in sweets and coatings, e.g. in dragees and chewing gum. The substance is also contained in cosmetic products such as toothpaste or as nanoparticles in sunscreen under the name CI 77891. The majority of titanium dioxide is used in technical applications,… Read more »

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