A team of food scientists from the National University of Singapore (NUS) says it has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice.
Lesaffre’s North American headquarters has finished construction on an expanded baking centre that will house a formulation lab and culinary centre.
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.
The global journey continues for the stevia industry, but it comes with obstacles. Companies must navigate regulatory issues country by country. Formulators must climb steep learning curves formulation by formulation.
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.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
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.
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.
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.