Contact us: Phone: +44 (0)1372 365049

Industry and Research News

Top news stories


Industry, innovation and research news
BENEO sugar reduction
BENEO increases its ingredient solutions for sugar reduction
23 May 2023

BENEO, one of the leading manufacturers of functional ingredients, has announced the expansion of its portfolio with the launch of Beneo-scL85, a short-chain fructooligosaccharide (scFOS). The new variant offers customers greater versatility for sugar replacement and enrichment of foods with dietary fibre. Sugar reduction has grown to become an important area of focus for consumers ...

Action on Slat
Huge and unnecessary amounts of salt in the majority of pizzas, with many getting saltier - Call for Health Minister Steve Barclay to take action
17 May 2023

Restaurants and takeaway companies are drowning our food in salt and failing to meet the voluntary salt reduction targets as NEW research by Action on Salt, the expert research group based at Queen Mary University of London, reveals half of all pizzas sold in the UK provide a days' worth (or more) of salt per pizza ...

EXBERRY® Colouring Food
GNT's pioneering paprika oil opens up new options for orange shades in fat-based and low-water applications
4 May 2023

EXBERRY® by GNT has developed the first purely oil-based Coloring Food, enabling manufacturers to achieve vibrant orange shades in applications with a low water content. Made from paprika seed oil and paprika pulp, EXBERRY® Shade Vivid Orange ...

Baking Europe journal, spring 2023
The spring edition of the Baking Europe journal is out now
24 April 2023

Our spring edition of the Baking Europe journal is now available, full of the latest innovations and insight readers have come to expect. Key features include: Olive Pomace Oil - Preservatives and Colourants in Food - Cereal Sprouting and Fermentation - Egg Replacement - Natural Antioxidants ...

Industry and research news

BENEO sugar reduction
23May2023

BENEO increases its ingredient solutions for sugar reduction

BENEO, one of the leading manufacturers of functional ingredients, has announced the expansion of its portfolio with the launch of Beneo-scL85, a short-chain fructooligosaccharide (scFOS). The new variant offers customers greater versatility for sugar replacement and enrichment of foods with dietary fibre. Sugar reduction has grown to become an important area of focus for consumers ...

Baking Europe journal, spring 2023
24Apr2023

The spring edition of the Baking Europe journal is out now

Our spring edition of the Baking Europe journal is now available, full of the latest innovations and insight readers have come to expect. Key features include: Olive Pomace Oil - Preservatives and Colourants in Food - Cereal Sprouting and Fermentation - Egg Replacement - Natural Antioxidants ...

The Baking Forum
20Feb2023

The Baking Forum receives overwhelming support from the baking industry

At last, an event that is relevant to the Baking Industry has arrived. Conceived by the baking industry, for the baking industry, the inaugural Baking Forum on 19th May has received a resounding thumbs up from event sponsors and industry bodies alike. All sponsorship opportunities were snapped up shortly after being released ...

Instutute for Sustainability
23Jan2023

New Bath institute to tackle pressing climate crisis and sustainability issues

The new Institute for Sustainability will focus on sustainable chemical technologies and sustainable systems. The University of Bath has launched the new Institute for Sustainability (IfS) to bring together multidisciplinary expertise in tackling the most pressing climate and sustainability issues facing society. Led by leading sustainability academics Professors Matthew Davidson and Marcelle McManus, research at the Institute for Sustainability will be focused around two themes: Sustainable Chemical Technologies and Sustainable Systems ...

Harmful fungal toxins
16Jan2023

Harmful fungal toxins in wheat: a growing threat across Europe

Harmful fungal toxins are on the rise in Europe's wheat and affect almost half of crops, according to a new study led by the University of Bath. Wheat - the most widely cultivated crop in the world - is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins according to a study led by fungal biologist Dr Neil Brown from ...

New funding for agriculture
14Jan2023

New funding for agriculture and horticulture automation and robotics

Further £12.5 million for projects focused on cutting-edge agriculture and horticulture innovation to boost productivity, reduce labour demands, and create more sustainable farming practices. Ahead of its launch in January, Defra has today published guidance for the third round of the Farming Futures Research and Development Fund competition focusing on agriculture and robotics ...

Trioza Erytreae
9Jan2023

Citrus | Risks of a major disease epidemic in the Mediterranean

Huanglongbing (HLB) is the most serious disease affecting citrus crops worldwide, but the Mediterranean has so far been spared. For the first time, a team coordinated by CIRAD has clearly demonstrated the ability of an insect, the African psyllid Trioza erytreae, to transmit the bacterium responsible for the most serious form of HLB. The psyllid is already found in ...

AB Mauri ProGrains bread
3Jan2023

AB MAURI launch healthy 'Pure ProGrains' bread range in the UK and Ireland

AB Mauri is pleased to introduce the new healthy bread mix range, Pure ProGrains. The four new mixes are innovative concepts that have been specially designed to make it simple for craft and medium size bakeries to produce breads, that not only taste fantastic, but also deliver several significant health and nutritional benefits ...