News & Analysis on the Bakery and Snacks Industries
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Cognis and Cargill have simultaneously launched products on the US bread market by inking deals with mainstream companies that saw clinically-backed, cholesterol-lowering, sterol-imbued breads rolled out in various parts of the country yesterday.
Electrospinning, an emerging technology that forms a mat of fine fibres, could deliver new packaging materials, potentially produced from waste streams, for bakers and snacks makers.