Researchers have examined the potential for black soldier fly larvae fat to partially substitute butter in cakes, cookies and waffles. Insects are touted for their nutritional benefits and low environmental footprint. Selected varieties, such as crickets, grasshoppers and mealworms, are high in protein, fat and fibre, as well as minerals such as calcium, iron, and […]
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label. The company is introducing the POWERBake enzyme series in Europe, offering improver houses and bakeries a ‘unique emulsification solution’ that DuPont said ‘preserves taste and quality’ […]
Bunge Ltd., a leading global agribusiness and food company, announced that it has entered into a definitive agreement to acquire a 70% ownership interest in IOI Loders Croklaan for $946 million, comprising €297 million and $595 million in cash. The transaction expands Bunge’s value-added capabilities, reach and scale across core geographies to establish Bunge as […]
