Category Archives: Ingredients

EU Bans Use of Artificial Sweeteners in Dietetic Bakery Products

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As a result of the EU’s new rules on dietetic foods, applicable since July 2016, a whole range of products carrying dietetic suitability statements needed to be re-labeled and/or reformulated. In addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs. It is applied… Read more »

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Government pressure steers reformulation

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Salt, sugar and fat long remain to be the perennial villains in the food industry with many food manufacturers and companies looking for healthier ways to reformulate products. Salt is often associated with health conditions, excessive consumption of salt is known to affect heart health and blood pressure, and more recent studies have confirmed that a high-salt diet reduces resting… Read more »

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Are probiotics the next protein?

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As consumers search for new ways to manage their health, probiotics may be the next source they turn to. According to “The Gut Health Mega-Trend” report by Schieber Research, phrases like “best foods for gut health” have seen a 350% increase in Google searches over the past five years while “best foods for inflammation” has seen a 250% increase. “The… Read more »

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Dunkin’ Donuts says goodbye to artificial dyes in its doughnuts

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The fluorescent colors of Dunkin’ Donuts’ iconic sweets are taking on a new recipe. The company announced on Thursday that it is removing all artificial dyes from its doughnuts. In an announcement in March, the company said it was planning to eliminate all artificial coloring by the end of 2018. Instead, it decided to take on this challenge as a… Read more »

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Using Yeast for Gluten-free Bread

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The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread.  To achieve this, using yeast is necessary. Yeasts are single-celled fungi that convert carbohydrates into carbon dioxide and alcohols during fermentation, the process that transforms dough. These microorganisms… Read more »

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EFSA Panel reports re-evaluation of emulsifier E471 as food additive

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During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites. Previously on this blog, the US FDA evaluation of various emulsifiers was discussed and in that context it was mentioned that other studies are pending. Now, the European Food… Read more »

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Lallemand introduces Instaferm VitaD premixes

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Lallemand is introducing a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. There are new nutrition labelling regulations in Canada and the U.S. With the increase in the daily value for vitamin D to 800 IU (20 mcg) and… Read more »

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Palsgaard claims world first with palm-free powdered emulsifier

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Danish emulsifier company Palsgaard claims to have developed the first palm-free powdered emulsifier for industrial cake production. Palsgaard SA 6615 solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality. “In a few of the markets we serve around the world, negative sentiment around palm oil is now prompting… Read more »

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Food ingredients (Fi) India and Health ingredients (Hi) 2017 coming to Mumbai

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This year’s Food ingredients India and Health Ingredients features a whole new slew of new features and displays, with something for everyone. The Food ingredients (Fi) India & Health ingredients (Hi) trade show, UBM India’s most comprehensive B2B show in the India sub-continent for the food and health industry, will take place at the Bombay Exhibition Centre in Mumbai, India from Thursday, 9 November 2017, to Saturday, 11… Read more »

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Create high quality éclairs with Tegral Clara Ultra

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Tegral Clara Ultra is the newest addition to Puratos Canada’s pâtisserie mixes for making choux pastry such as éclairs, profiteroles and Paris Brest. Tegral Clara Ultra is a cleaner label base to help you create high quality choux pastry with consistency every time. Whether you are in a café in France or a pastry shop is Bangkok, the éclair is… Read more »

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