Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
Pret A Manger is the latest company to be hit with lawsuits alleging its products are deceptively labelled and marketed as ‘natural’ when they contained glyphosate.
Indigo Agriculture believes its microbe-implanting technology can potentially protect snacks and baked goods from becoming contaminated with Salmonella.
The Centers for Disease Control and Prevention (CDC) has reported another 30 people have been stricken by Kellogg’s cereal tainted by Salmonella, bringing the total to 130 cases from 36 US states.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
Following allegations last week that millions of American children are being exposed to a suspected carcinogen through a raft of popular oat-based foods, New York Senator Chuck Schumer has now accused the FDA of withholding information on a weed killer...
Cereal giant Kellogg’s has announced it has improved the packaging seals on its cereal bags, after a Singapore consumer found insects in several packs of Special K.
Kellogg’s, Mondelēz, Pepperidge Farm and Flowers Foods have recently recalled bakery and snack products after a whey powder ingredient supplied by Associated Milk Producers has been suspected to be contaminated with the Salmonella bacteria.
The fight to eliminate hazardous chemicals in plastic packaging is not over with the Food Packaging Forum (FPF) submitting its latest research to the scientific journal ‘Science of the Total Environment’, this month.
Alabama-based sprouted grains supplier, To Your Health Sprouted Flour Company, has tightened up its pasteurization process by adopting a new ‘non-invasive’ kill step to reduce the amount of salmonella bacteria in its products.
