The 12 stories of 2012: Chosen by you Enzyme can prolong bread shelf-life up to two weeks, claims Mühlenchemie Facebook Twitter Linkedin Email to a friend 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. The 12 stories of 2012: Chosen by you… EC gluten-free labeling regulations enter full force Swedish and Danish bread sales hit by changing consumer habits, says analyst Frito-Lay accused of deception in second lawsuit on all-natural claims Kraft, General Mills and ConAgra: Analysts’ tips on Pringles suitors Kraft Foods reveals new name for global snacks business Enzyme can prolong bread shelf-life up to two weeks, claims Mühlenchemie CSM bakery axe confirmed: Aim for mid-2013 divestment Kraft’s gay pride Oreo connect well with ‘neglected rainbow market’, says expert Fruit flours: A new nutritional and sustainable gluten-free alternative? Chickpea flour backed for gluten-free bread success Cereal bars: The sugary truth It’s a public health tragedy that PepsiCo’s baked chips are not taking off, expert Prev 1 … 5 6 7 8 9 … 13 Next
