The Committee of European Sugar Users (CIUS) issued a position following the suspension of sugar imports from Ukraine into EU countries, a measure it finds “economically unjustified for sugar and incoherent with the EU’s promise to support Ukraine.”
Palsgaard and Aarhus University are inviting food manufacturers to join them on a EUR 5 million project to develop new plant-based replacements for egg ingredients, called ‘Plant-based food ingredients to be egg replacers’ – PIER. The project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.
Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group.
Lesaffre will acquire dsm firmenich’s yeast extract go-to-market organization and know-how. Going forward, dsm-firmenich’s yeast extract products will be produced in Lesaffre’s global manufacturing network. The transaction should be completed by the end of the year.
Puratos announced the opening of its new Sourdough Institute, a hub dedicated to celebrating the art, science and potential of sourdough. The Institute in Sankt Vith, Belgium, aims to “protect, research and inspire” the legacy of the popular ingredient on a global scale through work including masterclasses, online events and research.
Tate & Lyle was recognized as one of Europe’s Climate Leaders by a Financial Times report, which is compiled in partnership with data provider Statista. The report analyzes the 600 European companies that demonstrated the most substantial reduction in their Scope 1 and 2 greenhouse gas (GHG) emissions intensity from 2017 to 2022.
GoodMills Innovation developed a solution to help with fluctuating flour quality, the SMART® Wheat high-protein flour. It helps optimize dough processing properties and achieves consistent baking properties, as it compensates for quality fluctuations in wheat flour.
