article
Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
List view / Grid view
Baking
article
10 actions to protect your business
Siddhi Mehta, founder of the Swiss patisserie, Rhythm 108, outlines the actions it is taking during the pandemic to survive as a business.
news
Food scientists upcycle bread waste into non-dairy probiotic drink
This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
news
FDA offers answer to shortage of shell eggs
The FDA is allowing temporary flexibility for shell egg packaging and labelling sold to consumers by retail food establishments.
news
Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
news
Research explores how sodium reduction affects bread processing
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
article
Ensuring a safe supply chain when producing gluten-free
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
news
Scientists develop high fibre white flour to produce ‘healthier white bread’
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
news
Puratos reports UK growth potential for sourdough
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
news
Recall roundup: flour, milk, cream and shortbread
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
news
SpaceBakery project to research feasibility of baking bread on Mars
The project is said to focus on how humans can produce food in a more sustainable way and aims to help provide a nutritional staple food for regions across the globe.
news
Campaign aims to clarify definition of sourdough bread
The Real Bread Campaign is said to believe that a document sent to the Department for Environment, Food and Rural Affairs (Defra) attempts to legitimise abusing people’s growing love of sourdough by misusing the term.
news
Team develops “industry first” technology to eliminate pathogens in flour
Agri Neo has developed a technology which eradicates 99.9 percent of pathogens in flour without the side effects of conventional heating techniques, and has been approved for use in the US and Canada.
news
Kemin opens Baking Innovation Center
The $1.5 million investment was designed to inspire innovation within the bakery market and is said to include all the equipment, capabilities and bakery support needed to accelerate product development.
news
Golden Dragon Fortune Cookies Inc recalls Chinese Almond Cookies
Golden Dragon Fortune Cookies Inc has recalled 5lb boxes and 100 count plastic bags of its Chinese Almond Cookies, because the products may contain undeclared milk.
