Ingredients

Quantifying acrylamide

Quantifying acrylamide

Maximum quality and minimum acrylamide content were on the agenda
for a recent link-up between Swiss food scientists. The results of
their quest? The optimum conditions are now defined.

Union responds

Union responds

The president of Millers International Union has responded to
reports that rising labour costs were the root cause of Interstate
Bakeries' decision to "rationalise its operations".

Salt shakeup

Salt shakeup

Shake-up for salt use in processed food continues with UK food
agency unveiling a new salt model to investigate the effects of
reducing salt content in different food groups on consumers.

Boost for bread

Boost for bread

Britain's Federation of Bakers will next month be hoping to improve
the image of bread, still one of the nation's favourite staple
foods.

Gain for UK grain

Gain for UK grain

The UK's Cereals Industry Forum is to receive a £1.4 million
government grant over the next three years in an effort to improve
efficiency and competitiveness in the grain chain.