Based in Bolzano, Italy, BabID is one of the companies making an impactful debut at iba, joining the show in the iba.START UP AREA, which is organized in partnership with Puratos. The company highlights what it calls ‘the world’s first sourdough microbiome test tool’, a solution that helps users get in-depth knowledge about their sourdough starters.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
Dawn Foods launched a new addition to its Pak Perfect Non-Sticky range for the baking industry: the Dawn Exceptional® Pak Perfect Non-Sticky Icing. It is a patent-pending solution for bakery products, and can stay intact even when they are packaged.
The Food and Drink Federation (FDF) published new guidance to help food and drink businesses understand the actions they should consider when managing changes that impact the allergen labeling on pre-packaged products.
Lesaffre announced it gained a minority shareholding in Yeap, a start-up specializing in functional alternative proteins. The yeast specialist made a 10% investment in Yeap’s shares to help it finalize the development of a promising new protein ingredient made from upcycled yeast.
Ingredion introduced PureCircle™ Clean Taste Solutions, zero-calorie sweetening solutions tailored to specific applications. They can provide clean-tasting sweetness across several categories including beverages, dairy, tea, coffee, sports nutrition, bakery, confectionery, savory, sauces and dressings.
MC Mühlenchemie launched the new Omnizym brand, marking its centennial anniversary, to support sugar reduction in baked goods, contributing to lower recipe costs. “This product line offers flour improvers the greatest variety of enzyme solutions currently available.”
