News & Analysis on the Bakery and Snacks Industries
A survey by the European Commission has produced a list of 11 methods EU member states are using to dramatically ease the costs and administrative burden of following the bloc’s environmental and pollution regulations.
By increasing the oleic acid content in soybeans but keeping linolenic levels low, researchers may have discovered a way to lower the level of artery-clogging trans fats in products such as cereals and energy bars.
American manufacturer Kraft will make a bid for United Biscuit's southern European division, while Premier Foods and a Dutch equity firm negotiate for stakes in UB's northern European operations.
Cargill has developed a new fiber-rich ingredient that resembles a rice crisp, targeting food makers' needs for pleasingly textured, taste-free fiber ingredients in mainstream foods.
Unilever has developed a new genetically modified protein that it says will serve up low-fat ice cream without compromising on taste, as ice cream firms step up the race to please health conscious consumers.
A Singapore-based company has created new software it claims will speed up the process of designing plastic bottles.
Cereal-based beverages, such as those made from rice and oats, are not suitable as a complete milk replacement for young children, said the Australian and New Zealand food authorities today.
Grain storage contamination, which costs the UK grain industry around €1 million each year, could be reduced with the help of a new free online tool.
While the EU Commission prepares to release new legal limits on the levels of fusarium mycotoxins in unprocessed cereals, breakfast cereals and bread next month, several UK organisations are trying to educate farmers on how to minimize their risk of...