Remypure: is suited to applications that go through demanding processing, such as dairy desserts

Rice starch in clean-label first

By Noli Dinkovski

A ‘clean-label’ rice starch that is said to perform well under harsh processing conditions such as low pH, high temperature or high shear, has been introduced by Beneo.

Deltamalt FN-A and FN-B: millers can improve flour by adding just one enzyme system

Baking quality boosted by new enzyme systems

By Noli Dinkovski

Two new enzymes designed to lower the ‘falling number’ of flour – the measure of the flour’s natural enzymatic levels – have been developed by German company Mühlenchemie.

Tate & Lyle's Claria starch product has clean-label credentials

Clean label demand ups

By Nicholas Robinson

Consumer demand for simpler labels is driving manufacturers to formulate 'label-friendly' products, according to Tate & Lyle (T&L) director of applications Jim Carr.

Tate & Lyle's 'clean-label' starch is the latest in a raft of launches

Making use of simpler ingredients

By Rick Pendrous

Tate & Lyle’s (T&L’s) launch of its Claria functional ‘clean-label’ starch is the latest in a raft of supplier introductions that appeal to consumer demand for foods that make use of store cupboard ingredients.

Gluten-free bread could be about to become softer

More need for gluten-free starches

By Nicholas Robinson

In response to an increase in consumer demand for gluten-free (GF) baked goods, ingredients firm Ingredion has launched a range of GF texturising starches.

The fibre is extracted from the bambo shoots not the cane

Fibre’s free-from promise

Clean-label specialist Ulrick & Short is developing a versatile fibre extracted from bamboo shoots that has potential for the gluten-free market.

Gluten enhancer to bring benefits to wheat

The way to boost functionality of low-gluten flour

DeutscheBack’s TopBake Gluten Enhancer series contains enzymes, vegetable fibres, hydrocolloids and ascorbic acid to compensate for the weak gluten properties of some bakery ingredients or reduce the amount of gluten used.

New clean-label flour offers multiple benefits

Clean-label flour with shelf-life

Kampffmeyer Food Innovation says its new clean-label functional flour provides baked goods with high-volume, extended freshness and a soft texture.


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