News & Analysis on the Bakery and Snacks Industries
May marks Coeliac Awareness Month - a timely reminder that this often-overlooked autoimmune disease affects millions, many of whom remain undiagnosed. With new science revealing how the gut actively drives the reaction to gluten, what does this mean for...
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...