German firm Mühlenchemie developed a baking enzyme that it claims can increase the shelf-life of bread by up to two weeks.
It said the enzyme breaks down parts of amylopectin, a component of starch which re-crystallizes during storage and leads to staling.
BakeryandSnacks presents a round-up of product launches, relaunches and innovations that caught our eye in April
BakeryandSnacks brings you the latest round-up of new appointments this month at Americk Packaging; tna; Saxco International;...
More than 1,200 exhibitors will gather in Birmingham, UK, next week across four events hosted by William Reed,...