The U.S. FDA announced its intention to propose that gum acacia be included as part of the FDA’s definition of dietary fiber, in response to a citizen petition.
Angel Enzyme Preparation, a subsidiary of Angel Yeast, announced a new green manufacturing project is in progress, in Angel Biotechnology Industrial Park, as of September 2021. Once complete, the project will have an annual enzyme production output of 5,000 tons.
Tate & Lyle signed up to the UK’s Food and Drink Federation’s (FDF) Action on Fiber. Through this initiative, the dietary fiber specialist pledged to continue to promote the benefits of increasing intake of fiber and the importance of gut health
Enzyme designer SternEnzym developed a new compound, Sternzym GA 31077 GF, to support the production of gluten-free wafers. This improver makes gluten-free wafers as stable and crispy as standard wafers.
AAK introduces a range of fats for chocolate and confectionery applications that use premium caramel, AKOMEL™. It is a portfolio of clean-label and plant-based fats obtained from sustainable sources, which are also available in non-hydrogenated, non-trans and low-saturated fat options.
The flour used in the UK will have mandatory folic acid fortification to help prevent spinal birth defects in newborns, the government announced. The new rules will only apply to non-wholemeal wheat flour, with gluten-free foods and wholemeal flour exempt.
Health- and sustainability-conscious consumers determine that bakeries follow suit and
reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
