News & Analysis on the Bakery and Snacks Industries
Sourdough bread combining Roquefort cheese and almonds has become the UK’s most expensive loaf in uncertain financial times, though the product may yet reflect consumer resilience for higher value baked goods.
A combined air cycle system for food heating and cooling has been developed to meet the rapid and continuing expansion of the chilled and frozen food industry, claims a UK research team.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Irish dairy and ingredients group, Carbery, is promoting research employing its hydrolysed whey protein ingredient, Optipep, that it says demonstrates its superiority to regular whey protein in terms of insulin response.