The worst cocoa supply deficit in over 60 is here, with farmers in West Africa facing adversities related to the weather and disease. The consequences will soon be felt by consumers, a CNBC report anticipates.
Corbion is working with manufacturers of corn tortillas to fortify their products with folic acid. At first available for enriched grains, new solutions now also include corn tortillas, to help lower birth defect risks such as spina bifida in infants.
AAK and Checkerspot are joining forces to develop, scale, and commercially produce an alternative source of structuring fats and oils. As consumers and global brands continue to push for new plant-based options, developments for new fats and oils need to meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change, Checkerspot highlights in an announcement.
Lesaffre officially opened a new plant in Indonesia dedicated to the production of compressed and dry yeast, on February 29. From this new plant, built on a 9.8 ha land in Malang Regency, East Java, Lesaffre will supply baking yeast in Indonesia and ASEAN countries.
Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.
On February 21, AAK officially inaugurated a new innovation center for bakery applications in Antwerp, Belgium. This fully equipped laboratory comes with an experienced team to help co-develop new bakery innovations and will also offer practical courses and showcase new product innovations through the AAK Bakery Academy, the company announced.
Renaissance BioScience is working on developing a yeast-based solution to address the prevalent challenge of off-flavors and aromas in plant-based protein products. For this project, Renaissance has been awarded CAD 232,000 in funding from the Canadian Food Innovation Network.
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
