That's the way the cookie crumbles!
Manufacturers on the quest for the perfect biscuit will find
comfort in a discovery coming out of the UK this week that explains
exactly why biscuits crumble.
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
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.
Man and fruit flies alike?
Recent discoveries made by German scientists tinkering with genes
linked to fat metabolism join the growing armoury in the battle of
Buhler adds a twist to retrofitting
Processing machinery provider Buhler claims that it has found a
burgeoning market for the retrofitting and customising of pasta
New rules for baker's honey
Tough new rules on honey entered into force in the UK yesterday
bringing the country up to date with recently amended European
Cut the salt, says UK Government
The UK's department of health has warned that food manufacturers
have been too slow in cutting high levels of salt in their
UK wheat harvest down
New reports from the UK's National Farmers' Union (NFU) claim that
the increases in temperature across the country have reduced this
year's wheat harvest by almost nine per cent.
Males consume fewer trans-fats
As evidence mounts that trans fatty acids could be harmful,
consumer organisations are calling for snack and fried food
industries to help tackle the problem. New study suggests decline
Mind your portions
Consumers tempted by bigger portions for less money might be
getting better value but they are also putting their health at
risk, the World Cancer Research Fund in the UK claimed yesterday.
We take a look at the freshly elected officials for the 2003-2004
season at the American Association of Cereal Chemists (AACC) - to
be inaugurated at the organisation's annual meeting later this
CSPI obesity solution criticised
The Center for Science in the Public Interest (CSPI) has been
criticised by the American Council for Fitness and Nutrition (ACFN)
after releasing a list of best and worst food snacks for school
Acrylamide issue resurfaces
Concern over acrylamide levels in foodstuffs arose in April 2002
when scientists in Sweden discovered unexpectedly high levels of
the compound in carbohydrate-rich foods heated to high
French receive cereal award
The American Association of Cereal Chemists (AACC) this week
announced the recipients of its 2003 honorary awards to be
presented at the group's annual meeting later this month in
UK maize taken off the market
The UK's food safety agency this week reported that two batches of
maize meal have been removed from sale after tests showed that they
contained unusually high levels of fumonisins.