Bread

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...

Spain has tightened up its bread definitions. Pic: ©GettyImages/JackF

Spanish law reform tightens bread definitions

By Gill Hyslop

A new law came into force in Spain on July 1 2019 that restricts the classifications of ‘wholemeal’, ‘sourdough’, ‘artisanal’ and ‘multicereal’ bread.

Artisanal Brands is adding baked goods to its product lineup. Pic: ©GettyImages/LauriPatterson

Artisanal acquires bakery business

By Gill Hyslop

New York-based Artisanal Brands has acquired New Manny’s to add premium bakery products to its portfolio of handcrafted cheeses.

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

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