Bragan Chemicals is a subsidiary company of the Rolfes Group. We are a major supplier of raw materials to the food industry and carry an extensive range of products to meet all our customer’s requirements.

Cape Town-based Freedom Bakery’s lemon meringue tart and chickpea and banana loaf were nominated by consumers for TOPIC verification of their sugar-free and gluten-free claims. Recent updates reveal just how tough it can be for bakers to substantiate health claims.  

        Cargill to open potassium chloride facility

Cargill Salt plans to open a new potassium chloride production facility in Watkins Glen, N.Y., later this year. Potassium chloride has been shown to enable sodium reduction rates of up to 50% in a range of applications, including baked foods, soups, ready-to-eat meals, snacks and sauces, according to Minneapolis-based Cargill.

Beyond flavor, sodium chloride (salt) impacts yeast and gluten development, texture, appearance, and shelf life, according to Cargill. Potassium chloride has been shown to deliver all those functional benefits when replacing sodium chloride. Cargill Salt’s potassium chloride products include Potassium Pro potassium chloride, FlakeSelect potassium chloride (potassium chloride and salt) and FlakeSelect potassium chloride/sea salt.

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  DSM launches enzymes for gluten-free bread

DSM has introduced a range of baking enzymes designed for gluten-free bread and other wheat-free applications. Sensory panel tests demonstrated gluten-free bread baked with the new enzymes resulted in softer, moister and more cohesive bread, according to DSM.

DSM also released the findings from its consumer insights research in the United States and the United Kingdom on gluten-free bread.

Natura Sugars: Two New Unrefined Sugars Products

The only range of truly unrefined sugars in South Africa and exclusively sourced from Mauritius, Natura Sugars, has recently added 2 new products to their already exciting range. Golden Light Brown is a sparkling golden sugar with a subtle buttery taste perfect for everyday use, whilst the Molasses Sugar is the ultimate soft sugar giving the most intense natural molasses flavour.

Unlike normal table sugar, unrefined sugar has not been bleached, irradiated, nor decolourised by ion exchange. This preserves the natural molasses film that surrounds the sugar molecule, creating intense flavour and added health benefits.

Growing levels of gluten intolerance is one of the major driving factor of the global amaranth flour market. There is rising consumer awareness regarding usage of gluten-free products in day-to-day life to help maintain cholesterol level in the body, which is one of the major driving factor for global amaranth flour market. Manufacturers are offering innovative gluten-free products to the consumers to remain competitive in the market. Many amaranth flour producers are providing healthier product offerings based on the increasing demand for amaranth flour as a better substitute in a variety of food products. Hence, the global amaranth flour market is expected to observe robust growth over the forecast period.

The Whole Grains Council has introduced a new packaging symbol to complement the 100% Stamp and Basic Stamp already in use on more than 11,000 products in 55 countries. The new 50%+ Stamp highlights products that contain 50% or more whole grains, with at least 8 grams of whole grains per serving. The criteria for the 100% Stamp (all grain is whole grain; at least 16 grams of whole grain per serving) and Basic Stamp (at least 8 grams of whole grain per serving) remain the same.

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AGT Foods has long been supplying private label brands to supermarkets. Now, for the first time, the company is bringing directly to market a wide range of products in many different categories.