Ingredients R&D

Drought worsens, crops are damaged, food prices may soar

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Forecasters say there’s a heat dome over the Corn Belt, and soybean prices are nearing record totals. Food inflation fears and fuel worries continue. The drought is affecting 55% of the land mass in the lower 48 states.


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State of the Industry Report—Snacks: Flavorful Fanfare, Crackers and Crisps

Crackers and crisps are benefitting from new production techniques, better-for-you ingredients, cleaner labels and innovative flavors as manufacturers deal with consumers having less discretionary income.
By Lisa White
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Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.
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Grain Foods Foundation names Christine Cochran executive director

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Christine Cochran, president of the Commodity Markets Council (CMC) in Washington, D.C., is the new executive director of the Grain Foods Foundation (GFF), Ridgway, Colo. GFF operates as an independent organization jointly trusteed by the American Bakers Association (ABA) and the North American Millers’ Association.


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Nutritional Corner—The RISE Campaign Update

By Judi Adams
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June marks the final month of the Grain Foods Foundation’s (GFF) spring campaign, RISE, through which we are highlighting the important connection between grains and energy. As I discussed in my April column introducing RISE, we have enlisted the support of former Olympian, soccer star and mom Mia Hamm as our spokesperson. It’s been an extremely successful campaign, and I’d like to use this column to share an update of our activities to-date.
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Ingredients News:

Understanding ‘natural’ trans-fats

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If it’s time to think differently about trans-fats—from health recommendations to food choices to nutrition labeling—a new website can help. The site explores the important differences to human health between industrial and natural trans-fats.


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State of the Industry: Sweet Goods—Caddy Shack of Sweet Goods

In today’s sweet goods market, products face a sand trap of consumers who forego sweet products.
By Lauren R. Hartman
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It can be rather tough for sweet goods products these days. The huge movement to better-for-you items hasn’t exactly been good news and a smooth fairway for this category. But bakers and manufacturers of sweet goods, snack cakes and other delectable treats are watching the demands just as closely as producers in other bakery market segments, and heeding the calls.
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SensoryEffects acquires Flavors From Florida

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The Brighton, Mo.-based supplier of innovative flavor delivery systems buys the assets of Flavors From Florida, Inc., a wholly owned business of Agrana Fruit US, Inc. Flavors From Florida supplies flavor systems to dairy and beverage manufacturers in the United States, Central America and the Caribbean.


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Could all-natural sweeteners solve the obesity problem?

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All-natural, zero-calorie sweeteners are being hailed as ‘Holy Grails of the food industry’ and ingredients that could fight obesity, says a report by market research group Euromonitor.
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Enduring Ingredients

Baked goods and snacks made with fruits, nuts and chocolate get a second look from consumers, as food manufacturers continue to introduce better-for-you products and tout these ingredients’ nutritional benefits.
By Romy Schafer
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As consumers’ interest in healthy eating continues to grow, so does their search for flavorful, prepared foods—including baked goods and snacks—with fewer calories and less salt, processed sugar and artificial ingredients. Products made with nutritious ingredients that have been around forever, such as fruit, nuts and chocolate, are more likely to find their way into the shopping carts of these concerned consumers.
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Enzyme preparation may prolong bread’s shelf life by up to 15 days

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Germany’s Mühlenchemie GmbH says it has developed a new enzyme preparation that can extend the shelf-life of industrially produced bread by up to 15 days.
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Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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