The better-for-you flour – claimed to be more nutritious, easier to digest and better tasting than traditional alternatives – is the cornerstone of AgriForce Growing Systems’ market-ready un(Think) Food brand.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Danish supplier Palsgaard has launched a soy-based emulsifier for cakes to meet growing European demand for palm-free foods. But certified sustainable palm oil is still the most environmentally-friendly oil crop, it says.
Good Grain Bakery, a UK organic artisan bakery specialising in gluten-free vegan bread, has been listed by online supermarket Ocado and with organic delivery company Abel & Cole.
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway?
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
Increases in the price of key ingredients, or widely fluctuating prices, are driving reformulation efforts in the industry, with suppliers like Ingredion offering solutions to replace ingredients and cut costs.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The Genius gluten-free fresh bakery brand is now worth more than £10m at retail level, just 15 months after launch, making it one of the most successful launches in the free-from market over the last decade.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
The Buhler Technology Group has acquired a Chinese specialist in flour improvement products to extend the range of services it offers clients in the country.
A new white wheat concentrate brings brings taste and colour benefits, claims its producer, Limagrain Céréales Ingrédients (LCI), part of Groupe Limagrain, the EU’s largest seed breeder.
A new range of cold swelling starches are designed to deliver texture and stability to baked goods without the need to declare them on an ingredient label.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
A UK food safety panel is recommending that the mandatory addition
of folic acid should be made at the milling stage rather than at
the manufacturing stage, shifting the cost burden to suppliers.