Category Archives: Ingredients

Raising Expectations

      Comments Off on Raising Expectations

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.

Share

Concerns in the cocoa market

      Comments Off on Concerns in the cocoa market

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.

Share

CSM UK eliminates AZO Colorants from product range

      Comments Off on CSM UK eliminates AZO Colorants from product range

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.

Share

Forecast holds for world flour trade

      Comments Off on Forecast holds for world flour trade

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.

Share

Antimicrobial extends shelf life of cakes by 30 per cent, says Kemin

      Comments Off on Antimicrobial extends shelf life of cakes by 30 per cent, says Kemin

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.

Share