France to ban use of titanium dioxide in pastries by the end of 2018

FRANCE - The French government has intensified campaign against titanium dioxide used as a pigment to bring a bright and smooth white appearance to pastries or confectionery or to opacify yogurt and ice cream, according to FoodingredientsFirst. The country is debating to ban the use of titanium dioxide as an additive in recipes by the…

Corbion introduces pristine clean-label cake solutions

NETHERLANDS - Corbion, a Dutch food and biochemicals company, has introduced new expanded line of mixes, bases and icing stabilizers simplifies labels without sacrificing quality. To help bakery manufacturers meet the growing demand for simplified ingredients, Corbion has broadened its clean-label portfolio to include cake mixes, bases and icing stabilizers. Known simply as Pristine, these…

Lesaffre announces the acquisition of Tunisia’s Rayen Food Industries

TUNISIA – Lesaffre, a French yeast manufacturer and the world's largest producer, has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia. Rayen Food Industries is the largest production plant of baker’s yeast in Tunisia. This acquisition is in line with Lesaffre’s goal of strengthening its presence on the…

Bayn’s e-sensory technology to replace human sensory in sugar-reduced bread

UK - Bayn Europe, an independent formulation developer of cutting edge and healthy sugar reduction solutions is performing research on an e-sensory technology set to replace human sensory panels used in sugar-reduced bread recipes. The new technology can be used in food and beverage applications just like human sensory measures sensory properties and translate results…