Combining modernity and tradition

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Many Chinese consumers are returning to their roots after two decades of intense western influence in the nation’s food and drink culture, while others are looking to modern solutions for modern health issues. What trends are emerging in China’s health and natural ingredients market?

Due to growing disposable incomes and increased urbanisation, many Chinese consumers have become increasingly health conscious, and are looking for healthier packaged foods and beverages. There is a strong cultural element to wellness in China, with a greater focus on illness prevention and wellness maintenance than in the West, founded on the principles of traditional Chinese medicine. The health of the Chinese people is overseen by the National Health and Family Planning Commission, and public health policy has emphasised a preventative approach since the early 1950s.

However, there is much more to the Chinese health and wellness market than traditional Chinese medicine. Some consumers have become more sceptical about Chinese medicine in recent years and are looking for more modern products and ingredients. The government is actively encouraging such foods; the Chinese State Council has put forward a plan called Healthy China 2030, which specifically makes the development of health food and nutrient-fortified food one of its priorities.

Safe and natural

Thibaud André is a senior consultant at Daxue Consulting, a market research firm offering services for companies looking to enter the Chinese market. He says the desire for natural and organic foods and drinks underpins much of the market for health and wellness ingredients in China.

“The first large trend is healthiness and safety, avoiding the worst and staying healthy,” he said.

Health scares have damaged consumer trust in their food supply, and many food and drink providers aim to emphasise their natural and organic origins as a result. Chinese consumers are looking for purity above all, a promise that their foods are free of any kind of contaminant. Despite ongoing efforts to improve standards and consumer trust in domestic food manufacturing, often foreign foods benefit from the perception that they are cleaner and healthier.

However, Daxue has documented a movement back toward traditional Chinese foods and ingredients, particularly when it comes to health foods.

“After years of the Chinese consumer – and especially the youth consumer – opening to the world and a new way of consuming and going into more modern lifestyles and so on, there is a trend of going back to their roots recently,” André said. “They are associating with the traditional family structure and sharing between generations, reintegrating traditional medicine and ingredients.”

Traditional ingredients with a modern twist

Food and drink brands have been incorporating well-known healthy ingredients, such as green tea or ginseng, for the past couple of decades – and ingredients that have traditional connotations of wellness continue to spark consumer interest, particularly on e-commerce platforms.

“There is a whole cultural discussion about how Chinese medicine is integrated in daily life,” André said. “Some ingredients have been part of the processed F&B market for a long time…Getting back to traditional medicine and adding healthy ingredients is something that is getting traction. It’s not just Chinese brands, but international brands try to incorporate traditional ingredients in processed foods.”

He cautioned that such an approach to launching a brand in China would be most suited to those already working with these ingredients. What is more, common strategies used by many western companies may be losing their lustre among young Chinese consumers, such as using traditional ingredients in sodas and other packaged drinks.

Soda and alcohol losing appeal

“Green tea has been added to drinks since the early 2000s,” he said, explaining that while green tea has become a mainstay in packaged beverages, the trend has started to evolve.

“This green tea integration was also about the integration of more soda and more alcohol. More and more consumers that we interact with as health conscious consumers have switched from these beverages to more traditional beverages that might incorporate these ingredients. They might not be much healthier because they still contain a lot of sugar, but they incorporate some of these traditional ingredients.”

Meanwhile, other natural, traditional ingredients are coming to the fore, and André highlights red dates, also known as jujube, as an example. In online food stores, he says some categories using the ingredient have seen 100% sales growth in just a few months, particularly drinks and soups, with products like red date and ginger tea.

Catering to an ageing population

The Chinese population also has a rising proportion of elderly consumers, and products are emerging to help maintain the health and wellness of this growing demographic. The focus might be on natural energy or immunity, but André says consumers are more open to the idea of prevention than outright health claims.

“The Chinese consumer is a bit more sceptical than the European one, so usually the promise is about avoiding the worst rather than getting to the best,” he said.

With the right message, however, 73% of Chinese consumers are willing to pay more for healthier foods, making them some of the world’s most health conscious, according to research from Boston Consulting Group. Along with rising incomes among the nation’s growing middle class, attention to personal wellbeing means China’s health and wellness market is expected to see strong growth in the years ahead.

Source:  figlobal.com

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An introduction to high resistant starch wheat flour

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While formulators have typically relied on ingredients such as flour, oats, barley and nuts to heighten an item’s fiber count, the introduction of high resistant starch wheat flour provides a practical way to ramp up the digestive benefits of a variety of baked foods.

At the International Bakery Industry Exposition (IBIE), to be held Sept. 7-11, with an education-only day on Sept. 7, Harold Ward, director of technical service and product applications at Bay State Milling, will discuss formulating and processing strategies for high resistant starch wheat flour in an education session during the trade show.

To get a better understanding of the ingredient’s benefits, Baking & Snack spoke to Mr. Ward about its capabilities.

Baking & Snack: What is high resistant starch wheat flour?

Mr. Ward: High resistant starch wheat flour is flour produced from wheat varieties that contain greater levels of resistant starch. That is, starch that is less susceptible to breakdown by digestive enzymes. Because this starch is a non-digestible carbohydrate, it is considered dietary fiber.

How does high resistant starch wheat flour differ from conventional wheat flour?

Mr. Ward: Common wheat varieties contain starch that is typically 25% amylose and 75% amylopectin. The amylose and amylopectin starch molecules are arranged in a fashion that allows digestive enzymes to easily complex with them and break them down into simpler carbohydrates for use by the body.

Wheat varieties utilized in high resistant starch wheat flour, like Bay State Milling’s HealthSense product line, have nearly three times the level of amylose than common wheat varieties. As a result, the starch matrix is much less susceptible to the action of digestive enzymes and acts as dietary fiber in the digestive system.

What functional benefits can it offer bakers?

Mr. Ward: The great thing about high resistant starch wheat flour is that it allows bakers to produce products that are high in fiber without adding fiber from other sources to their formulas. Bay State’s HealthSense flour delivers a minimum of 25% dietary fiber in refined flour, compared to less than 3% in refined flour from common wheat, all while meeting the F.D.A.’s “intrinsic and intact” definition of dietary fiber.

Are there any formulating challenges associated with the ingredient?

Mr. Ward: When using high resistant starch wheat flour, being aware of the need for water and changes in dough development /strengthening requirements is important. In general, high resistant starch wheat flour requires increased absorption levels relative to common wheat flour. We have found through work done at Bay State Milling’s Grain Essential Center and in production facilities that the need for formula and process changes is very application dependent. Some applications may require steps to strengthen and optimally develop the dough’s gluten matrix while others do not.

What nutritional benefits can high resistant starch wheat flour offer consumers?

Mr. Ward: The nutritional benefit from high resistant starch wheat flour relative to common wheat flour is the increased level of total dietary fiber.  Dietary fiber plays an essential role in maintaining and improving metabolic and cardiovascular health. High resistant starch wheat flour like HealthSense makes it easier for consumers to increase their intake of total dietary fiber without compromising on taste and texture.

Source: Baking Business

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The FAO Food Price Index started the new year on firmer ground

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» The FAO Food Price Index* (FFPI) averaged 164.8 points in January 2019, up almost 3 points (1.8 percent) from December 2018 but still 3.7 points (2.2 percent) below the corresponding month last year. After three successive months of relatively stable levels, the increase in January was largely driven by a sharp rebound in dairy price quotations as well as firmer prices of vegetable oils and sugar.

» The FAO Cereal Price Index averaged 168.1 points in January, up marginally from December and almost 11.5 points (7.3 percent) above its January 2018 level. Except for rice, the prices of other major cereals remained generally firm, supported by the decline in global production in 2018, tightening export supplies and robust world demand. January, however, was a particularly quiet month for wheat and maize markets, in part due to the absence of several key reports in the United States because of the US Government shutdown. Nonetheless, grain prices were up during the month, with maize values rising the most, in reaction to adverse weather conditions in South America. International rice prices also increased, primarily owing to upbeat demand for Japonica supplies and a firmer Thai Baht.

» The FAO Vegetable Oil Price Index averaged 131.2 points in January, rising 5.4 points (or 4.3 percent) from the previous month and marking the second consecutive increase after a protracted fall. The rise mainly reflects additional gains in palm oil values, underpinned by a seasonal decline of production in the major producing countries and a firm global import demand. International soyoil prices also rose, largely reflecting robust demand for South American supplies.

» The FAO Meat Price Index* averaged 162.9 points in January, almost unchanged from December 2018. In view of the non-availability of data from official sources in the United States because of the Government shutdown, the January value of the Index was calculated assuming stable prices for meat products in the United States. Elsewhere, international price quotations for bovine, pig and poultry meat remained steady. However, ovine meat prices declined by as much as 8.4 percent month-on-month, pressured by ample exportable supplies in Oceania.

» The FAO Dairy Price Index averaged 182.1 points in January, up 12.2 points (7.2 percent) from December 2018. The sharp rebound followed seven months of falling prices. All dairy products represented in the index registered higher prices in January, with Skim Milk Powder (SMP) quotations rising by as much as 16.5 percent month-on-month. The sharp increase resulted from limited export supplies from Europe, due to strong internal demand, and expectations of a seasonal tightening of export availability from Oceania in the coming months. Notwithstanding this price rise, the Index is only slightly above its level in the corresponding month last year.

» The FAO Sugar Price Index averaged 181.9 points in January 2019, up 2.4 points (1.3 percent) from December 2018. International sugar prices were largely influenced by movements in the Brazilian currency (Real), which gained strength against the United States dollar. A stronger Real supports sugar prices because it limits the supply of Brazilian sugar to the world market, as domestic producers process sugarcane into ethanol for local sale. Firmer crude oil prices lent further support to international sugar price quotations.

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

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Healing grain: Scientists develop wheat that fights celiac disease

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Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain.

Body’s adverse reaction to protein

For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off the menu.

With celiac, the body’s immune system reacts when we eat gluten — the protein that gives breads, pasta and cereal their chewy, crunchy texture — causing nausea, cramps, malnutrition and other health problems. There is no treatment for celiac, other than avoiding foods made with wheat or eating an enzyme supplement with every meal.

Working together, scientists at Washington State University, Clemson University, and partner institutions in Chile, China and France developed a new genotype of wheat with built-in enzymes designed to break down the proteins that cause the body’s immune reaction. Their discovery, published in the January issue of Functional and Integrative Genomics, opens the door to new treatments for celiac and for new wheat crops with a built-in defense against the disease.

Engineering a therapy, direct to the grain

The scientists introduced new DNA into wheat, developing a variety that contains one gluten-busting enzyme (or glutenase) from barley and another from bacteria Flavobacterium meningosepticum. These enzymes break down gluten proteins in the human digestive system.

Simulating the human body’s digestive tract, scientists tested gluten extracts from the experimental grain and found that it had far fewer levels of the disease-provoking proteins. The enzymes reduced the amount of indigestible gluten by as much as two thirds.

These new wheat genotypes open new horizons for treating celiac disease through enzymes in the grains and food we eat, while increasing agricultural potential for the staple grain.

“Food made from wheat with glutenases in its grains means people with celiac don’t have to rely on dietary supplements at every meal,” said lead author Sachin Rustgi, assistant professor of molecular breeding at Clemson University and adjunct assistant professor with WSU’s Department of Crop and Soil Sciences. “By packing the remedy to wheat allergies and gluten intolerance right into the grain, we’re giving consumers a simpler, lower-cost therapy. We’re also reducing the danger from cross-contamination with regular wheat, as the enzymes in our wheat will break down that gluten as well.”

Along with Rustgi, the research team included:

  • Claudia Osorio, a WSU-affliated scientist based at the Center for Nutritional Agro-Aquacultural Genomics in Chile.
  • WSU affiliate Jaime Mejias with Chile’s Institute for Agricultural Investigation (INIA).
  • Nuan Wen, WSU Molecular Plant Science researcher.
  • Bao Liu, scientist at Northeast Normal University, China.
  • Stephen Reinbothe, scientist at Université Grenoble-Alpes.

Also credited in the paper is Rustgi’s colleague, the late Diter von Wettstein, a distinguished WSU professor in plant genetics and member of the National Academy of Sciences. Von Wettstein died in 2017 at age 87.

The project was launched at WSU, where the initial wheat varieties were developed. Detailed biochemical analysis was then done at Clemson University. Since most wheat products are baked at hot temperatures, Rustgi’s team is now developing heat-stable variations of these enzymes.

The new, biotech genotype is still at the research stage and has not been approved for sale.

Source: WSU

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Ben & Jerry’s Finally Releases a Vegan Chocolate Chip Cookie Dough Ice Cream

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Before you subject your tastebuds to the weird and wonderful new foods and drinks going viral on Instagram, check out Brit + Co’s reviews on First Bite, our series where we tell you if they are truly snack-tastic or totally terrible.

It’s been quite a year of incredible innovations from Ben & Jerry’s, most of which are cookie-dough centric. Only a few weeks ago, the Vermont-based brand released a line of Cookie Dough Core ice creams, and who can forget the Snackable Dough Chunks from the fall? However, Ben & Jerry’s just announced it is finally adding a Non-Dairy Chocolate Chip Cookie Dough Frozen Dessert ($6) to its line-up, and this may be the most exciting news yet. Ben & Jerry’s claims its cookie dough is “the number one global flavor,” so it only makes sense that they would offer a vegan variety. We had a chance to try a first scoop along with another non-dairy release: Chocolate Caramel Cluster ($6). Here’s what we thought and more importantly which one we would buy.

Unlike many non-dairy frozen desserts on the market, Ben & Jerry’s entire line of 11 vegan “ice creams” are made up of an almond milk and pea protein base. The cookie dough pint features vanilla base with “gobs of chocolate chip cookie dough and fudge flakes.” It scoops out just like standard ice cream — the frozen dessert isn’t icy or rock-hard like some non-dairy alternatives can be. It looks similar to the dairy-based cookie dough ice cream, but the big difference is the chocolate. It comes in flakes as opposed to rectangular chunks.

One bite and your tastebuds will nearly be fooled by the creaminess and richness, however due to the almond base, this product does have a faint nutty finish, almost like almond meal. It’s more almond-y than vanilla-y so it isn’t quite like its classic flavor. The cookie dough itself comes in big “gobs” as promised, which is satisfying, however we wished there was just a tad more crunchy contrast, as found in the OG pint with the chocolate chips and chunks. Despite our tiny complaints, Ben & Jerry’s does a pretty good job of pulling off a vegan cookie dough frozen dessert. If you have dietary restrictions, you’ll love this pint. If not, you may want to just stick to the original.

The new Chocolate Caramel Cluster stars a chocolate almond milk/pea protein base with roasted peanuts, fudge chunks, and salted caramel swirls. Similar to the Cookie Dough pint, the chocolate frozen dessert scoops out effortlessly to reveal all sorts of buried treasure (in the form of oozy caramel ribbons and peanuts). It really does taste exactly like B&J’s chocolate ice cream, and you won’t be able to tell it’s vegan. Beyond the tastiness of the base, the mix-ins are on-point. The salty caramel makes every bite spark, and the nuts offer plenty of crunch and flavor. Though this may be the type of pint you might pass up in favor of a more well-known flavor like Cookie Dough or Cherry Garcia, we recommend trying it at least once. We will certainly purchase this pint again.

Source:  brit.co

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This Is the Real Reason Supermarkets Sell Bread in Brown Bags

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Paper or plastic? We bet you’re used to hearing this question at the grocery store. In the past few years, more people have been choosing paper at the checkout line to be more environmentally conscious, but one section of the grocery store has been choosing paper for a long time: the bakery section. Grocery store bread is typically displayed in brown paper bags. And, believe it or not, there’s actually a specific reason they do that—and, no, it’s not to make it look like a French bakery. You need to know these secret grocery shopping tips.

It has to do with freshness. ‘[Storing the bread in paper bags] keeps the air on the bread allowing the crust to stay deliciously crisp,’ says David Cummings, the Bakery Buyer at Fairway Market. If you store bread in a plastic bag, the moisture within the bread gets trapped in the bag causing the crust to become mushy. Make sure you don’t fall for these supermarket tricks.

Some think that stores sell bread in paper bags because it makes the loaf go stale faster, causing you to have to go back to buy more bread. However, bread that is displayed in brown bags is meant to be eaten within a day or two of purchasing it, not stored in your cabinet for a few days. That’s why you see sandwich bread displayed in plastic because it’s meant to last a bit longer.

If you know that you’re not going to have a chance to eat your bread within two days, just throw it in the freezer and thaw when you’re ready to enjoy. Now that you know about bread, read about these other things your grocer won’t tell you.

Source:  msn.com

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Report Predicts Food Enzymes Market May Reach USD 3.6 billion by 2024

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Numerous food processing units are extensively using these additives to attain environment-friendly processes, as these extracts are used as biocatalysts to increase the production rate. This leads to a considerable reduction in raw material wastage, resulting in shifting preference of the end-users. Several applications such as bakery, dairy, and confectionary are witnessing high adoption of protease, lactase, and carbohydrase owing to rising demand for extended product shelf-life and uniformity.

F&B industry has witnessed various trends, significantly impacting the global market growth. Fermentation of food is an emerging trend, that has gained traction among the industry participants. These products are fermented, that results in creation of a number of enzymes, intensifying their strength. Moreover, high usage of these additives for stabilizing the beverages and minimizing the off-odors will instigate immense growth potential in the coming years. However, excessive R&D costs and strict and critical guidelines to handle enzymes production and usage may hamper the industry growth over the next eight years.

Food enzymes Market size will surpass USD 3.6 billion by 2024; according to a new research report by Global Market Insights, Inc. Increasing consumer awareness regarding nutritional benefits offered by enzymes has resulted in increased product demand, thus driving the food enzymes market penetration. The strong application outlook for the food & beverage industry for product quality enhancement along with high acceptance from the bakery and confectionery applications to bread quality standardization and flour reduction level will escalate demand.

North America is expected to capture highest share in the global market and witness over 6.1% CAGR up to 2024. Rising trend for nutritional diet patterns, especially in U.S. will essentially support the regional growth. Increasing consumption of fortified meat, processed and canned products across the region has resulted in proliferating enzymes demand among the food manufacturer.

Asia Pacific food enzymes market will grow rapidly, witnessing over 7.5% CAGR from 2017 to 2024. Rising acceptance from various applications such as beverages, dairy, and RTE items along with high demand for convenience products will primarily drive the regional industry growth.

Royal DSM, Danisco, BASF, Lumis, Aumgene Biosciences, Enmex, Advanced Enzymes, and AB Group are among the noticeable participants in the food enzymes market. Other prominent industry players include Chr. Hansen, Enzyme Innovation, Thermo Fisher Scientific, Hayashibara Co., and Enzymes Solutions. Competitors are indulging in partnerships to strengthen their position in the industry.

Carbohydrases will acquire a major share in the industry crossing USD 1.8 billion sales by 2024. Growing demand for prominent carbohydrases type such as amylase, pectinase, lactase, and cellulase will remain a key factor driving demand. These ingredients are significant in F&B industry and witness high consumption regularly. Phytase will exhibit over 7% CAGR till 2024 owing to its benefits in absorption of vital materials including magnesium and calcium, as well as and reduction of phytic acid.

Beverages applications of food enzymes market are likely to dominate the industry, registering over 50 kilotons demand by 2024. Rising consumption of beverages among different class of societies across the globe will result in increased product penetration. Provision of benefits such as increased processing capacity and economy enhancement in beverage industry will further propel the industry growth. The bakery will grow significantly owing to high product usage for enhancing dough stability, maintaining bread quality, and ensuring proper browning of bread.

Source:  openpr.com

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On the hunt for label-friendly shortening ingredients

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Once a shortening is fulfilling its functional roles in a formulation, bakers may look to improve the Nutrition Facts Label and take first aim at the fat.

“One thing we’re clearly seeing now is a drive toward healthier options,” said John Satumba, Ph.D., North America R.&D. director, global edible oil solutions, Cargill. “For some this means reducing overall saturated fat content while maintaining the same functionality that our customers have become used to.”

To do that, Cargill recently introduced a low saturated fat canola. While a typical canola sits at about 7% saturated fat, this new oil contains about 4.5%.

“Low-saturate canola gives us an additional tool in our portfolio to customize and design new fat systems with healthier fat profiles,” Dr. Satumba said. “Our product developers also continue to focus on improving the performance of bakery fats. In this vein we are excited to introduce a new line of high-functionality bakery products under the PalmAgility brand to complement an already diverse portfolio available to our customers. Our team is ready to collaborate with customers in co-creating value-added solutions for their bakery needs.”

Bunge’s PhytoBake shortening not only delivers improved functionality, but it also replaces saturated fat with phytosterols. This results in a reduction of saturated fat up to 50%.

Stratas Foods’ developed Superb Select 1020 Shortening to not only substantially reduce saturated fats but also eliminate hydrogenated fats. The shortening is made from a non-p.h.o. soybean oil and lowers saturated fats by more than 40% while still maintaining the structure needed for baking. It also satisfies another need bakers have: cleaning up the label.

AAK’s Essence line of shortenings helps bakers lower their products’ saturated fat content. Made from a blend of palm-based hardstocks and liquid oil, these specialty shortenings are non-hydrogenated and lower in saturated fat compared with all-purpose shortenings.

“With a hardstock, you can design a shortening blend to give the functionality and structure needed in bakery applications while reducing total saturated fat,” said James Jones, Ph.D., vice-president, customer innovation, AAK USA. “Depending on our customers’ processing parameters, nutritional requirements and desired finished product attributes, we can modify the hardstock to liquid oil ratio to produce the ideal Essence shortening for them.”

Some niche but growing segments of U.S. consumers also are concerned with issues that are a bit more accessory, but for these people, they are very important. Clean ingredient lists and sustainably sourced ingredients are both growing concerns among today’s shoppers.

For some bakers, having a clean label is the next challenge they face. With shortening, clean label concerns seemed to have fallen on the word hydrogenation. P.h.o.s were linked to trans fats, and fully hydrogenated oils, which offered similar functionality to p.h.o.s and none of the trans fats, seemed to get lumped in with p.h.o.s in consumers’ minds. That link appears to be weakening, however.

“Some companies don’t want the term hydrogenation on their label, so they focus on palm oil hard fat,” said Frank Flider, consultant, Qualisoy. “What we find in surveys, though, is that a consumer wanting a sweet good isn’t super concerned about hydrogenation. That’s less of a priority to them, and the connection between the word hydrogenation and trans fat is weakening.”

With hydrogenation becoming less of a concern, formulators are turning their attention to the antioxidants used to maintain the shortening’s, and finished product’s, shelf life. Formulators can lean on natural antioxidants instead of employing synthetic ones to make their ingredient lists more appealing to consumers.

“In some cases, antioxidants can be removed completely by formulating with high-oleic oil, whether it’s soy, canola or sunflower, while maintaining a moderate level of saturation,” said Tom Tiffany, senior technical sales manager, oils, ADM.

Some segments of shoppers also look for products made from sustainable ingredients, or those that are grown and harvested in a way that does minimal harm, if at all, to the land or the farmers who own and work those fields. Some segments of the American consumer population don’t want their purchases supporting harmful farming practices. If using palm or another tropical oil, bakers can still find sustainable sources to meet these shoppers’ desire to feel good about their shopping choices.

“More often than not, providing sustainable palm oil products is relatively simple as it does not alter the properties of the finished shortening, just the supply chain and documentation,” said Rick Cummisford, director of quality, Columbus Vegetable Oils.

Bakers looking for a sustainable palm source can rely on organizations like the Roundtable on Sustainable Palm Oil, which hold companies accountable for implementing systems and practices that enable palm oil production to be a sustainable process.

These steps can help bakers achieve a cleaner label and maintain expected product characteristics.

Source: Baking Business

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Global Alpha-Amylase Baking Enzyme market scrutinized in new research

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Research Report on Global Alpha-Amylase Baking Enzyme Market 2018 to 202 studies the current and upcoming Market Size, Share, Demand, Growth, Trend and Forecast.

The report gives the clear picture of current Alpha-Amylase Baking Enzyme Market scenario and the predicted future of the industry. The report focuses on the basis of market drivers, restraints, growth, trends and forecast for the period of 2018-2025.

In addition, the report also maps the market performance by value chain analysis which will help in better product differentiation along with the analysis of each segment in terms of opportunity, market attractiveness index and growth rate.

The global alpha-amylase baking enzyme market research report examines and provides information regarding the volume (Kilo Tons) and revenue (USD Million) for the forecast.

It further elaborates on the market drivers which contribute to the growth. It then describes the restraints that are faced by the market.

Prospects for the market are also included in the report so as to arrive at a proper conclusion. In addition, the report enumerates the market share held by the major players of the industry in the base year.

The alpha-amylase baking enzyme market is classified into various segments with deep analysis of each with respect to geography for the study period.

The major market drivers are development in bakery industry and rising significance of enzymes over emulsifiers. The market growth might be restricted due to substitutional threat from other enzymes under the study period.

The report includes a detailed analysis of value chain in order to provide a holistic view of the alpha-amylase baking enzyme market. Value chain analysis comprises of detailed evaluation of the roles of various players involved in the Alpha-Amylase Baking Enzyme industry, from raw material suppliers to end-users.

Alpha-Amylase Baking Enzyme market attractiveness analysis has been included in order to analyze the application segments that are estimated to be lucrative during the forecast period on the basis of their market size and growth rate. Attractiveness of the market has been derived from market size, profit margin, growth rate, and availability of raw materials, competition, and other factors such as social and legal constraints.

The report also offers a competitive landscape of the overall market with company profiles of players such as Novozymes A/S, Royal DSM N.V., DuPont, Specialty Enzymes, Puratos Group N.V., Dyadic International, Inc., Enmex, S.A., DE C.V., AB Enzymes, Boli Bioproducts, Aumgene Biosciences, Shin Nihon Chemical, and Noor Enzymes. In terms of geography, the alpha-amylase baking enzyme market has been segmented into regions such as North America, Europe, Asia Pacific, Latin America and Middle East & Africa.

The study provides a detailed view of country-level aspects of the market on the basis of application segments and estimates the market in terms of market size during the forecast period.

Table Of Contents – Overview
1.Introduction
2.Executive Summary
3.Market Analysis
4.Alpha-Amylase Baking Enzyme Market Analysis By Product
5.Alpha-Amylase Baking Enzyme Market Analysis By Application
6.Alpha-Amylase Baking Enzyme Market Analysis By Region
7.Competitive Landscape Of Alpha-Amylase Baking Enzyme Companies
8.Company Profiles Of Alpha-Amylase Baking Enzyme Industry

Source:  whatech.com

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Bühler joins Nestlé and Givaudan for major healthier product research initiative

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The Swiss-based Bühler group has committed to co-found a major healthy food research scheme launched by ETH Zürich and EPFL, together with industrial partners Givaudan and Nestlé.

As the companies revealed, the Future Food initiative, which is expected to examine a broad selection of potential products including items within the confectionery and baked goods sector, aims to accelerate the development products with higher nutritional value and more sustainable, plastic-free packaging.

Research for the project lays the ground for secure access to affordable nutrition, addressing global challenges of hunger and malnutrition that have been of considerable global concern.

“We are stepping up as an industry to address challenges in the food value chain,” says Stefan Scheiber, CEO of the Bühler Group. “Bühler’s ambition is to create innovative and sustainable solutions, partnering with leading research institutes, industrial partners, and promising start-ups in the world of food.” In the same context, Bühler will officially open its CUBIC innovation campus in spring and will welcome innovation partners, customers, start-ups and academics to benefit from the new facilities.

The Future Food Initiative is funded by a donation from the industrial partners with a total amount of 4.1 million Swiss francs (€3.6m). Its overarching goal is to further expand research and education in the area of food and nutrition sciences at the interface of universities and enterprises. The initiative’s objective is to accelerate the development of healthy food products which leverage consumer trends, to intensify the search for solutions for sustainable, plastic-free packaging, and to secure access to affordable nutrition.

The Future Food Initiative brings together competences from academic and industrial research in food and nutrition sciences at ETH Zürich and EPFL. “We have launched this initiative to pool our expertise in research and innovation to find innovative approaches for healthy foods and a sustainable supply chain,” says Prof. Dr. Detlef Günther, Vice President for Research and Corporate Relations at the ETH Zürich.

“I am truly delighted that we can launch this initiative. It will create hand-in-hand partnerships for faculty of our two sister institutes of technology with partner companies of absolutely top caliber, on critical yet fun areas of research. This initiative will offer several talented young scientists a unique opportunity for their professional and intellectual growth,” adds Andreas Mortensen, vice president for Research at the EPFL.

Ian Roberts, CTO of the Bühler Group, concludes: “The goals of the initiative align perfectly with our ambition of addressing global challenges of hunger and malnutrition. I would like to thank the ETH Zürich and EPFL for initiating this joint platform. We are looking forward to bring on board additional partners into this initiative in the coming years. The initiative will help make Switzerland a global lighthouse for innovation across the food value chain.”

Source:  confectioneryproduction.com

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