Category Archives: Ingredients

Science to Stabilize Sourdough Fermentation

      Comments Off on Science to Stabilize Sourdough Fermentation

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 »

Share

First bread with Tritordeum

      Comments Off on First bread with Tritordeum

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 »

Share

Cargill introduces innovative sugar reduced chocolate capabilities to customers

      Comments Off on Cargill introduces innovative sugar reduced chocolate capabilities to customers

$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 »

Share

Researchers recommend wheat flour fortification

      Comments Off on Researchers recommend wheat flour fortification

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 »

Share

Puratos UK launches new flavours for autumn-winter 2019

      Comments Off on Puratos UK launches new flavours for autumn-winter 2019

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 »

Share

Titanium dioxide – there is still a need for research

      Comments Off on Titanium dioxide – there is still a need for research

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 »

Share

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

      Comments Off on 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 »

Share

Barry Callebaut introduces Bensdorp Natural Dark

      Comments Off on Barry Callebaut introduces Bensdorp Natural Dark

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 »

Share

Simpler, better-for-you, sustainably produced

      Comments Off on Simpler, better-for-you, sustainably produced

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 »

Share

Government support stimulates sales in the bakery enzymes market

      Comments Off on Government support stimulates sales in the bakery enzymes market

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 »

Share