News & Analysis on the Bakery and Snacks Industries
On the back of growing demand for healthier snacking products, cereal snacks are luring consumers away from traditional indulgences such as crisps and confectionery - prompting snack makers to diversify to keep up with the trend.
A special protein generated through a novel enzymatic process has been developed to partially replace the fat in chocolate.
Belgian lactic acid producer Galactic will double capacity at its joint venture plant in China to meet rising demand for the additive in food production.
Essential oils of sage and rosemary could offer a natural alternative for processed meats, slowing oxidative spoilage as well as imparting flavour and aroma, suggests a new study from Spain.
Baking machinery maker Fritsch has introduced a new version of its dough sheeting system Rollfix - allowing it to accommodate thicker dough sheets and speed up process times.
About 2,000 meat and poultry processing plants have been given notice they must make space available for satellite dishes that will be used by federal food safety inspectors.
A new monomeric hindered amine light stabilizer (HALS) is the first to be approved forfood contact applications worldwide, claims BASF.
Closures, restructuring. mergers and the offshoring of production are continuing to change the profile of the EU's food manufacturing sector, according to a report from an European Commission agency.