Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.
The plans by Dutch-owned bakery ingredients group CSM to sell parts of its European and American bakery supplies business puts far more jobs at risk than the 400 previously reported, a union official has told FoodManufacture.co.uk.
Hostess Brands has sent letters to its 18,500 employees warning of possible liquidation and job losses, after a federal judge ruled on Friday that the company could cancel all union contracts.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
A probiotic coating added to the surface of bread through microcapsules can produce functional bread with similar characteristics to common bread, according to a study.
Research institute Campden BRI has incorporated a continuous sheeting process into its bakery to enable it to analyse different formulations and processing regimes.
BakeryAndSnacks.com looks back at some of the developments in functional bakery and snacks in the year so far giving manufacturers ideas for innovative new formulations.
Market Expansion Services group DKSH has opened a new innovation centre for confectionery and bakery ingredients in Taiwan to cater to the unique flavour preferences in the country.
Allied Bakeries has launched a chia seed bread in the UK though its Burgen business as it looks to capitalise on the nutritional benefits from the seeds and a consumer trend for healthy breads.
US food and beverage manufacturers have not been put off making immunity claims despite the fact that they have plunged several big brands into legal hot water, according to immune health expert Biothera.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.
Research institute Campden BRI has partnered with equipment firm Rondo to commercialise an alternative bread process that it claims can improve bread quality and reduce costs for manufacturers.
Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Specialty chemicals firm Budenheim has opened a Sodium Aluminium Sulphate Anhydrous (SAS) production line in Mexico that it says is the largest in the world.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
