Category Archives: Ingredients

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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Dr. Oetker slammed over E171: ‘Stop using titanium dioxide’

Foodwatch has launched a petition urging the food maker to cut titanium dioxide from its ingredients list. Although it is considered safe by European regulators, the contentious ingredient has been linked to negative health consequences, including damage to the intestinal flora and – in the form of very small nanoparticles – the development of cancer. E171 is a colouring used… Read more »

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Barry Callebaut introduces Bensdorp Natural Dark

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Barry Callebaut introduces Bensdorp Natural Dark – a flavorful, 100% natural, dark cocoa powder Bensdorp, the premium cocoa brand of Barry Callebaut, introduces Natural Dark, a 100% natural and flavorful dark cocoa powder with a superior taste experience. In a consumer test the new Natural Dark cocoa powder was approved by consumers from all over the world. It enables food… Read more »

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Simpler, better-for-you, sustainably produced

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Palsgaard showcases powdered whipping-active cake emulsifiers at IBIE Palsgaard will highlight the benefits of its powdered whipping-active cake emulsifiers at the International Baking Industry Expo (IBIE). Many US cake premix manufacturers currently use shortening as a carrier for emulsifiers, while cake gels are a common choice in long-shelf-life cakes. Exhibiting at IBIE, Palsgaard will demonstrate why its range of powdered… Read more »

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Government support stimulates sales in the bakery enzymes market

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Globally, the bakery enzymes market is posed to surpass a value of US$1,285 million by the end of 2028, according to a new report by Persistence Market Research. The high level of sales in this market is due, in part, to the increasing health consciousness among consumers which has influenced them to choose nutritive bakery food products with a low… Read more »

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DSM and Avril collaborate to bring plant-based protein to food industry

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Royal DSM, a global science-based company active in health, nutrition and sustainable living, and Avril, an international French agro-industrial group, intend to work together to meet the growing consumer demand for plant-based proteins. Together, DSM and Avril will produce a unique protein based on non-genetically modified canola. It has excellent functional properties, a high nutritional value, and a balanced taste… Read more »

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FDA Issues Final Guidance on Declaration of Added Sugars for Honey, Maple Syrup, Etc.

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On June 18, 2019, FDA issued a final guidance to provide clarity on the labeling of added sugars for single-ingredient packages or containers of pure honey, maple syrup and other single ingredient sugars and syrups as a result of a requirement contained in the Agriculture Improvement Act of 2018 (Pub. L. 115-334), known as the “Farm Bill.” Single-ingredient products, such as… Read more »

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Israeli food-tech DouxMatok lands US$22 million in funding for sugar-reduction solution

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Israeli food-tech company DouxMatok has secured US$22 million in a series B funding round for its sugar reduction solution that enables a reduction of “sugar with sugar.” By increasing the efficiency of sugar delivery to the tongue’s sweet taste receptors, the technology allows food products to be made with 40 percent less sugar without compromising taste, mouthfeel or texture. The… Read more »

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