Rising demand for healthier and nutrition-rich products has been tipped to drive $600m growth in the global baking ingredients market in the next five years.
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Special Edition: Powered up and packing nutritional punch
Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
Bakeries in Australia and New Zealand may be required to use only
iodised salt in the future, if a proposal from the countries' food
regulator is approved.
Looking to new market gains in the UK, US and Australia, German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package.
FACT, the Canadian developer of functional ingredients and products
for the baked goods industry, is to launch a range of cereal bars
and premixes in a variety of flavors - the latest arrival in an
increasingly crowded market place.
French starch specialist Cerestar claims that its product C*EmTex,
a nOSA starch, can be used to replace up to 100 per cent of the
whole egg in baked goods, considerably reducing the cholesterol
content.
US-based Sterling Foods has signed an agreement with Nutraceutical
Clinical Laboratories International (NCLI) to use its natural
preservative NuPreserv in its baked goods.