The decision made by the EU´s ingredients present in cosmetic products clearly indicated in the list of ingredients, by inserting the word “nano” in brackets after the ingredient listed.
With fluctuating weather patterns and volatile import availability and tariffs, flour millers have had their work cut out to supply consistent and standard-meeting flour to the bread making community. Demand is set to rapidly outweigh supply in the coming years, putting further pressure on the industry, however, there is extensive research and development being carried out to ensure this vital base material is ready to make good quality, tasty bread.
A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
Sixteen European cocoa industry participants have sent a letter of complaint to NYSE Liffe, the global derivatives business that runs futures and options markets in Amsterdam, Brussels, Lisbon, London and Paris, saying the extent of speculation on the London cocoa market could drive them towards using the US-based Intercontinental Exchange.
General Mills launches new cereal
Increasing consumer interest in natural, clean label products and naturally coloured foods has lead CSM United Kingdom, along with its European counterparts, to set a July 2010 deadline for the replacement of synthetic AZO colorants with non-AZO colorants used in their products.
World exports of wheat flour in 2009-10 were once again forecast at a record 12.6 million tonnes of wheat equivalent in an updated report just issued by the International Grains Council. While the trade total was unchanged from the previous forecast of last February, significant revisions were made for both exporting and importing countries.
A new antimicrobial, based on sorbic acid and potassium sorbate, will provide between 10 and 30 per cent more shelf life for muffins and cakes in comparison to existing offerings, due to the adoption of new development technology, claims Kemin.
A new range of cold swelling starches are designed to deliver texture and stability to baked goods without the need to declare them on an ingredient label.
Baobab has extremely high nutritional qualities including twice as much calcium as milk and more magnesium than spinach.