News & Analysis on the Bakery and Snacks Industries
Breakthrough technology
Bakers could soon be benefiting from new technology developed to ensure high standards of product quality and appearance are met while maximising efficiency, cutting costs and reducing waste.
Tate & Lyle's new Australasian subsidiary is set to assume responsibility from Danisco for the distribution of Krystar crystalline fructose in the region.
UK food processor Premier Foods remains undaunted by last year's rising raw material costs and unseasonably warm summer weather - posting a 12 per cent rise in pre-tax profits in its preliminary results announced yesterday.
A new infusion technique that allows one product to do the job of both teabag and teaspoon has grabbed interest from major companies and is looking to usurp the teabag's stranglehold on the hot beverage market.
Breakthrough technology
From double coating with soy peptides, to protection with whey proteins, encapsulation of sensitive gut-friendly bacteria is breaking new ground for probiotic food applications.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the aroma and quality of dried fruit ingredients, suggests a new study.