A first-of-its-kind World Health Organization (WHO) Global report on sodium intake reduction shows that the world is off-track to achieve its global target of reducing sodium intake by 30% by 2025. Sodium is an essential nutrient, but, it increases the risk of heart disease, stroke and premature death when eaten in excess.
The Association of Bakery Ingredient Manufacturers (ABIM) published a new industry code of practice for the labeling of sourdough products.
AB Mauri introduced a new range of bread mixes, Pure ProGrains. Four new mixes are part of this range, developed to be used by adding flour, yeast and water.
Mühlenchemie established an award for research into composite flour on the occasion of its centennial anniversary, which recognizes solutions in the production and processing of non-wheat flours and their blends with wheat flour.
Bunge plans to invest approximately USD 550 million to build a soy protein concentrate (SPC) and textured soy protein concentrate (TSPC) facility in Morristown, Indiana, to meet rising customer demand for key ingredients in the production of plant-based foods, processed meat, pet food, and feed products.
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
AAK AB acquired Arani Agro Oil Industries Ltd, a company headquartered in the Kakinada Port on the southeast coast of India. The transaction is expected to close before the end of 2022.
Many requirements for clean labels can also be met by suitable dough technologies.
Fedima’s 2021-2022 Annual Report highlights the ingredient association’s activities over the past year and provides insights into its day-to-day projects.
Royal DSM will introduce its latest developments at this year’s Food ingredients Europe (FiE), held December 6-8, 2022, in Paris.