Regulation & Safety

WFCF has updated its Gluten-Free standard. Pic: ©GettyImages/JoyImage

New gluten-free standard launched

By Gill Hyslop

Where Food Comes From – which provides independent, third-party verification of food production practices in North America – has launched the ‘Gluten Free by WFCF’ standard.

Bakery waste is generally high in fat, which may cause issues with AD

Guest article

From waste to resource: The role UK bakeries can play

By Gill Hyslop

The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.

The structural chemical formula and molecule model of asparagine. Pic: ©GettyImages/Bacsica

Guest article

What are the next steps in acrylamide mitigation?

By Gill Hyslop

While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...

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