Flowers Foods will expand business further beyond soft white bread to align with changing consumer preferences and growth opportunities, its CEO says.
Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.
Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.