Proposal for sourdough labeling
The Association of Bakery Ingredient Manufacturers (ABIM) published a new industry code of practice for the labeling of sourdough products.
Category: Ingredients
AB Mauri launches bread mix range
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 creates Composite Flour Science Award
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 invests in protein concentrate facility
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.
Do not get sticky with it: new donut glaze
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 acquires Arani Agro Oil
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.
The ever-trendy clean label evolves
Many requirements for clean labels can also be met by suitable dough technologies.
Fedima releases annual report
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.
DSM highlights new solutions at FiE 2022
Royal DSM will introduce its latest developments at this year’s Food ingredients Europe (FiE), held December 6-8, 2022, in Paris.
bbi-2022-06-Wanted: added fibers
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
How to make egg reduction a ‘piece of cake’
Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both reducing costs and achieving consistently high performance.
bbi-2022-06-Do not get sticky with it!
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also
