Category Archives: Ingredients

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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DuPont Introduces Alternative to Ascorbic Acid for Bakery Products

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Enabling bakers to produce cost effective, high-quality products with the DuPont™ Danisco® GRINDAMYL™ SUREBake product range. The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This poses significant challenges for bakeries to… Read more »

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Ultimate Baker Announces the Release of Naturally Colored Xylitol Baking Products

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Sugar-substitute opens up broader diabetic options for baking excellence. Ultimate Baker recently launched a range of Kosher-certified naturally colored xylitol baking accessories for the diabetic market. Xylitol is an FDA approved sugar substitute that has a very low glycemic index and does not spike blood sugar or insulin. Craft blended with all-natural fruit and vegetables, Ultimate Baker xylitol is made… Read more »

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World first: Dutch start-up launches zero-chemical additives and sweeteners

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Rotterdam-based start-up, 7th Circle BV, has launched their new range of natural, healthy additives called Fooditive. The launch heralds the introduction of the world’s first zero-chemical additives to the food and beverage market. The new Fooditives are derived from wholly food waste and include emulsifiers, sweeteners, thickening agents and preserving agents. “The products help companies in the food and beverage… Read more »

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Lallemand Announces Yeast Price Increases

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Lallemand has announced price will increase for yeast, effective October 1, 2018, or as current contracts expire across all price zones. In Canada, pricing will increase 10.2 cents (CDN) per kilogram of cream yeast (17 cents per kilogram compressed equivalent) and 17 cents (CDN) per kilogram of bag and block yeast. Dry yeast prices will also increase by 57 cents… Read more »

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Ingredient Innovations at iba 2018

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iba trade fair is an opportunity for companies to bring new ingredient solutions for the bakery industry. World Bakers selected some of the updates from companies specializing in ingredients, previewing their highlights at the stands in Munich, Germany, September 15-20. Protein Solutions from AIT Ingredients Experts in formulating tailor-made ingredients, AIT Ingredients, a subsidiary of the Soufflet Group, provide answers… Read more »

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Lallemand’s Bakery Seminar at IBA

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Lallemand hosted the Raising Ahead Bakery Seminar during IBA 2018 in Munich. This 90-minute session was packed with valuable information for everyone in the baking industry. Eduard Nikel, Master Baker head of experimental bakery of AGF (Arbeitsgemeinschaft Getreideforschung e.V.), reviewed global bakery trends with a sourdough outlook. His topic covered the growth and benefits of organic foods and the prominence of superfoods in… Read more »

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Canada’s ban on industrial trans fats comes into effect

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Canada’s ban on partially hydrogenated oils (PHOs), the largest source of industrially produced trans fat in foods, comes into effect today, making it illegal for manufacturers to add PHOs to foods sold in Canada. The ban was originally announced last year in order to give time for manufacturers to adapt to the change, and the ban includes both Canadian and… Read more »

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Lallemand Announce Yeast Price Increases

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Lallemand announces a price increase to be effective October 1, 2018, or as current contracts expire, across all price zones, of 3.6 cents (US) a liquid pound (6 cents a pound compressed basis) on full tanker trucks of fresh cream yeast, 6 cents per pound on pallet quantities or greater of bag and block fresh compressed yeast and dry yeast… Read more »

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Zero-calorie sweetener to launch in December

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Amyris, Inc. will launch a sugarcane-derived, zero-calorie sweetener Dec. 3 at an invitation-only tasting event in New York. An independent panel has determined the sweetener is Generally Recognized As Safe (GRAS). “We’re pleased to bring a product to market that lets people enjoy all the goodness of the sweet taste without the calories and without the bitter aftertaste we’ve all… Read more »

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