Category Archives: Ingredients

Why banning palm oil based on its palmitic acid content is a bad idea.

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Palmitic acid is the most widespread fatty acid in the world and plays an important role in biology and in our body. Edmond Frémy discovered this particular fatty acid in 1840, in saponified palm oil, which is an edible oil from the fruit of oil palms growing in tropical areas. In these regions palm oil has been consumed as a source of fat… Read more »

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International sourdough library keeps cultures alive

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The Puratos sourdough library specializes in strains of naturally fermented yeast cultures from around the world. This unique library houses samples of flour, water and starter from various countries, in an attempt to research the global biodiversity of sourdough bread. The wood-panelled library features a forest canopy on its ceiling, emphasizing its natural interest in organic matter. It stores over… Read more »

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Is Nestle’s new sugar-reduction technology a game-changer?

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Nestle has launched an addition to its Milkybar range containing 30% less sugar than a comparable ordinary chocolate bar. Ben Cooper looks at the technology behind Milkybar Wowsomes and assesses its potential to be used more widely in the confectionery sector and other food categories. The drive to cut sugar consumption, it is said, could take as a useful model… Read more »

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Amaranth: A superfood or a high GI seed?

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Amaranth (also known as Kiwicha seeds) has been regarded as both a superfood and high GI seed we shouldn’t have in excess if we want to lose weight. So which health claim should we believe? Ancient seeds and grains from distant parts of the Earth are always being marketed for their superfood qualities and their extraordinary power to improve your… Read more »

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Researchers analyzed the salt in 2,000 types of bread in 32 countries

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What do you think has more salt: a slice of bread or a pack of potato chips? It depends, but in some cases, the answer may surprise you. Bread, it turns out, is the top contributor of dietary sodium in the US and many other countries around the world. And a big new analysis from the World Action on Salt… Read more »

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Why ancient grains will continue to thrive

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Many trends defining food in 2018 harken back to days gone by rather than conjure up visions of futuristic foods. Consumers seem to be pushing for a return to simpler, cleaner, more traditional and even “ancient” ingredients. Grains like teff, einkorn, amaranth, millet or spelt may sound rather exotic to the average baked foods shopper, but these ancient grains exude… Read more »

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Bakery Ingredient Market: Evolving Technology, Trends and Industry Analysis 2020

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Food ingredients used in bakery industry are known as bakery ingredients. Some of the most commonly found bakery ingredients include, baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, and additional flavors and flavors enhancers and color additives. The purpose of these ingredients includes performing emulsification, protein strengthening and aeration and maintaining freshness in baked food. Baked products… Read more »

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Food ingredient solutions provider Tate & Lyle expands its application centre in Singapore

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In line with the trend of Singapore’s transformation into leading-edge hub for food and beverage formulation in Asia-Pacific region, the leading food ingredient solutions provider Tate & Lyle has upgraded and doubled the size of its application centre in Singapore fulfilling the industry requirement for making food and beverages with lower sugar, fat and calories, and improve the taste. World… Read more »

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DuPont debuts new enzyme strengthening solution for bakery

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DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns. The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago. The POWERBake 6000 offering is developed to enhance dough… Read more »

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Sugar reduction tops reformulation agenda as UK sugar tax beckons

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In recent years, a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks. As EU sugar consumption figures reach nearly 32kg per person per year, sugar reduction has become the health trend under the spotlight. In fact, one month from today (April 6, 2018), the much-debated sugar tax will… Read more »

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