Tag Archives: formulation

Sweetening Consumers’ Candy Choices

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Anyone who follows the sugar and high fructose corn syrup industries, especially confectioners, has probably seen the battle being fought in the press between the two groups. The question of whether one is healthier than another or whether one is more “natural” than the other rages on.

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Cargill launches initiative to help food makers improve the nutritional profiles of products for kids

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Cargill today announced a new initiative to help food and beverage manufacturers and foodservice operators find formulation solutions to address the complex challenges associated with improving childhood nutrition.

The well-documented rise of obesity and related health issues among U.S. children is concerning. According to the Centers for Disease Control (CDC), obesity rates among children and teenagers have tripled in the past 30 years. If obesity trends continue, the associated medical costs could rise to an estimated $66 billion annually by 2030.

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Technical challenges to healthier indulgence overcome, says Callebaut

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Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.

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Spanish team flags up ‘right’ formulation for functional bread

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A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.

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Milder tasting bran offers huge potential for fortified bakery, says Kampffmeyer

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A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.

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