News & Analysis on the Bakery and Snacks Industries
A recent report claims a process of rapidly shaking packaged food products during sterilization reduces the processing time significantly and improves the colour, flavour, texture and ‘mouth feel’ of the food.
Despite a growing focus on finished whey products, one leading representative believes future development of the protein will be predominantly driven by its use as an ingredient in functional foods.
BakeMark UK has launched a range of baking fats containing a mix of butter and margarine designed specifically for use in cakes and pastries.
Kellogg’s has extended the responsibilities of UK marketing director Kevin Brennan to incorporate the position of general manager of Kellogg’s Snacks.