September 2020

BakeryAndSnacks

A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their reactions could be reduced.

What’s hot and what’s not in the world of sweeteners? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands remain under pressure to reduce sugar and keep labels clean.

From collagen protein drinks to probiotic seltzers, we take a look at some of the new products hitting the shelves around the globe this month.

The growing need for sugar reduction sees renewed interest from formulators seeking new approaches to averting sugar taxes, making products taste good while keeping sweetness profiles low. Key suppliers highlight how the segment is branching out beyond stevia, with new launches of “label-friendly” wheat starch- and barley malt-based solutions. Meanwhile, expansion of newcomer allulose’s starring potential as a natural sweetener is showing no signs of slowing down.

Consumers are increasingly seeking a more holistic approach to healthy aging, according to a new Innova Market Insights survey. The research reveals that seven out of ten consumers have made changes across the past year to improve their health. These changes were not just for physical health, but also focused on balancing physical, mental and emotional aspects.

Taste is the most important driver when purchasing chocolate, soft chew, hard and prepackaged cotton candy. This is according to a new study from Comax Flavors on consumers’ behavior, usage and attitudes on confectionery, focusing on younger consumers.

The GNT Group has expanded its range of yellow Exberry Coloring Foods with a new powder made from company-cultivated carrots that enable manufacturers to deliver a brilliant yellow color shade in a wider range of applications. The powder is ideal for bakery as well as dry mixes including custard, brioches and biscuits.

Thailand has emerged at the top scorer amongst all developing countries worldwide in terms of adolescent fast food consumption in a new dietary study, with the researchers attributing this to television and food industry influence in popularising ‘Western-style’ foods.

A Singapore team has developed three soy-based and DHA-rih functional food prototypes from okara – the by-product of soy milk and tofu manufacturing.

Malaysia-based insect protein start-up Ento has launched its equity crowdfunding campaign (ECF) via Fundnel, and is now marketed as one of the world’s first alternative protein companies to raise money via the ECF route. Ento specializes in farming, food tech and distributing edible insects – crickets and larvae – for human consumption.

Food companies are always looking for ways to fill the needs of their customers, looking for new niches that they can satisfy. One company decided to tackle a perceived need for a healthy cracker for mindful snacking, while a milk giant now offers an “organic” product for parents looking for healthier options.

Nestle (Malaysia) Bhd will make a significant investment in its Shah Alam factory to set up a pioneering manufacturing facility for plant-based meals.

Thai plant-based meat firm Let’s Plant Meat jumped from conceptualisation to commercialisation in just 12 months for its plant-based burger patty ‘ and is now determined to make the product ‘affordable for the masses’ in Asia.

Malaysian insect-protein firm Ento has opted to shift its food production focus from whole-insect snacks to a ‘proteinisation’ focus in the hope of increasing consumer acceptability and encouraging mass consumption.

Beyond Meat Food Co has secured an agreement to develop and manufacture plant-based meat products, including beef, pork and chicken, under the Beyond Meat brand in China.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.

Is that jaggery on my doughnut? Myanmar’s Food Tree and global chain Krispy Kreme offer a dynamic duo of traditional and Western flavors.