Category Archives: Ingredients

Combining modernity and tradition

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China’s health and wellness market: Combining modernity and tradition Many Chinese consumers are returning to their roots after two decades of intense western influence in the nation’s food and drink culture, while others are looking to modern solutions for modern health issues. What trends are emerging in China’s health and natural ingredients market? Due to growing disposable incomes and increased… Read more »

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Prehistoric superfood with a future

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With the Tartary buckwheat, a raw material that combines functionality with flavorand is thus deemed to be a new superfood is celebrating its comeback. At the same time the pseudocereal satisfies consumer wishes for original, authentic ingredients with added health value –whether in fitness beverages, dairy products or baked goods.Ever more people want to eat a healthy diet –and they… Read more »

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Puratos Selected as Winner of 2019 ASB Innovation Award for Vivafil

Puratos’ Vivafil range of preservative-free fruit fillings was selected as the winner of the American Society of Baking’s (ASB) 2019 Innovation Award in the Health, Wellness and Nutrition category. These awards recognize companies in the grain-based food industry for their innovative development and implementation of leading-edge products. The award in the Health, Wellness and Nutrition category is given to companies that have… Read more »

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High intake of dietary fibre and whole grain foods reduces risk of non-communicable diseases

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University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per… Read more »

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Combining modernity and tradition

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Many Chinese consumers are returning to their roots after two decades of intense western influence in the nation’s food and drink culture, while others are looking to modern solutions for modern health issues. What trends are emerging in China’s health and natural ingredients market? Due to growing disposable incomes and increased urbanisation, many Chinese consumers have become increasingly health conscious,… Read more »

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Report Predicts Food Enzymes Market May Reach USD 3.6 billion by 2024

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Numerous food processing units are extensively using these additives to attain environment-friendly processes, as these extracts are used as biocatalysts to increase the production rate. This leads to a considerable reduction in raw material wastage, resulting in shifting preference of the end-users. Several applications such as bakery, dairy, and confectionary are witnessing high adoption of protease, lactase, and carbohydrase owing… Read more »

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Global Alpha-Amylase Baking Enzyme market scrutinized in new research

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Research Report on Global Alpha-Amylase Baking Enzyme Market 2018 to 202 studies the current and upcoming Market Size, Share, Demand, Growth, Trend and Forecast. The report gives the clear picture of current Alpha-Amylase Baking Enzyme Market scenario and the predicted future of the industry. The report focuses on the basis of market drivers, restraints, growth, trends and forecast for the… Read more »

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Food partnership creates acrylamide-reducing yeast

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Due to the growing body of evidence of its role as a potential carcinogen, acrylamide is fast becoming a big concern for the food industry. Acryleast™ is a new fully non-GMO solution for acrylamide reduction brought to market from today by Kerry, in partnership with Renaissance BioScience. It is a clean-label, non-GMO yeast, rich in asparaginase enzyme, which has the… Read more »

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5 Types Of Sugar And How To Use Them For Baking

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In your Internet exploration, you might find mentioned plenty of types of sugar. But what do they do and what are they best suited for? Let’s find out right now, in time for making delicious desserts for your winter break. We all know that sugar is bad, am I right? Well, even though we are informed and aware of this, sometimes… Read more »

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UK flour could be fortified with folic acid ‘to reduce birth defects’

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The UK government plans to consult on the mandatory fortification of flour with folic acid in a move to reduce birth defects. Public health minister Steve Brine announced that a consultation will be launched in early 2019 to consider the evidence around folic acid fortification as well as the practicality and safety of the proposal. The government said evidence suggests… Read more »

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