News & Analysis on the Bakery and Snacks Industries
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
A new report from the UK’s Food Ethics Council claims that one of the ways to cut food’s environmental footprint is for consumers to cut down on what the Council says are energy intensive foods like meat and dairy.