Bread

Canadian government invests in controls for gluten-free foods

Canadian government invests in controls for gluten-free foods

By Caroline Scott-Thomas

The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.

New testing equipment enables bakery manufacturers to assess dough stickiness easily

Dough testing equipment solves sticky troubles

By Kacey Culliney

UK bakery Warburtons and texture analysis firm Stable Micro Systems have joined forces to develop equipment that enables manufacturers to assess the stickiness of dough immediately after mixing.

EFSA: Highest mineral oil exposure in bread and rolls

EFSA: Highest mineral oil exposure in bread and rolls

By Oliver Nieburg

The European Food Safety Authority (EFSA) has found the highest levels of exposure to mineral oil hydrocarbons (MOH), a possible health hazard, in bread and rolls in an opinion issued yesterday.

The conversation has built and is set to be decided soon, following latest consultation paper...

New Zealand finally set to decide on folic acid fortification?

By Kacey Culliney

New Zealand’s Ministry for Primary Industries (MPI) has called for submissions on its latest consultation paper set to decide between mandatory implementation of folic acid fortification or a continued voluntary policy.

Flowers Foods acquires Lepage Bakeries

Major acquisition rocks US bakery market

By Rod Addy

Flowers Foods’ $370m acquisition of Lepage Bakeries allows Flowers to expand its presence across the north east of the US and gives it high potential organic brands, the company claims.

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