News & Analysis on the Bakery and Snacks Industries
A new aerated chocolate ingredient claims to allow manufacturers of baked and dairy goods to cut costs and calories by reducing the total amount of chocolate in their products without affecting taste or visual appeal.
Avoidance of new foods, a common complaint amongst children, may be influenced by genetic factors, says new research that could have implications for formulators.
A new range of biodegradable meat pads can reduced discoloration in packaged meat, the manufacturer claims.
The Office of Fair Trading (OFT) has cleared international food company Associated British Foods' acquisition of Indian food manufacturer Patak's.
A new closure, designed to store and dispense separated active ingredients into liquid, could increase the shelf life of products such as sports drinks and functional beverages.