Bako North Western’s (BNW’s) turnover will rise to over £100M and its staff to 330, following the acquisition of sister company Bako Northern and Scotland (BNS) for an undisclosed amount.
Campaigners have renewed calls for tougher regulation of supermarket bread after Australian supermarket Coles was fined AU$2.5M (£1.3M) for making misleading claims about its par baked bread.
Sales of probiotic food, drink and supplements are set to reach £29bn by 2018, as consumers seek food-based answers to health issues, according to one expert commentator.
Bread and other yeast-leavened bakery products can become sources of vitamin D with Lallemand’s VitaD baker’s yeast, following market authorisation from the European Commission (EC).
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
DSM Food Specialties published a report in July confirming that savoury food producers can reduce the carbon dioxide footprint of the yeast extracts they use by 81%.
Puratos has developed enzyme technology for its S500 bread improvers to enable them to be used in all bread applications and a wider range of process conditions.
Flour improving specialist Mühlenchemie's new enzyme compound Pastazym Plus has been designed to enhance the quality of pasta and deliver cost savings - irrespective of wheat quality.
Biocatalysts specialises in the production of enzymes for the modification and hydrolysis of food protein substrates. Many of these are actively used to decrease bitterness and promote positive flavour production, hence the name Flavorpro. This range...
Fresh efforts by the European Commission (EC) to clarify the status of food enzymes as ‘processing aids’ or ‘ingredients’ could reopen the vexed question of labelling genetically modified micro-organisms (GMMOs) in food, according to one regulatory expert.
To enable salami manufacturers to boost process efficacy, without compromising on quality or safety, DuPont Nutrition & Health has created new meat cultures.
DSM is deploying its enzyme toolkit to develop innovative ways to replace guar gum in bakery products. The firm says the effects of guar gum for thickening, binding and improving texture can be replicated using a combination of enzymes and ingredients....
No negative effects on human and animal health or the environment can be traced to a trial of genetically modified (GM) maize strain which produces insect toxin, according to research from the European Food Safety authority (EFSA).
Essex-based ingredient supplier Edme has agreed a joint venture with Dutch malt extract ingredient producer CereX to distribute malt extracts in the UK and in Europe.
In 2009, we published a review on the health effects of probiotics. Although there are gaps in the evidence, a number of peer-reviewed trials have demonstrated strain-specific benefits in a variety of clinical situations, such as antibiotic-associated...
Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.
