Soaring demand for spelt sees product launches up 130 per cent
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
Archives for December 16, 2008
Hydrocolloids show potential for egg-less bakery: Study
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
Sudpack aims to meet trend for thinner films
Thinner flexible thermoforming films with no loss in functionality is the expected outcome from Sudpack’s investment in a new extrusion line at its plant in Ochsenhausen in Germany, says the food and beverage packaging supplier.
Cookie maker targets fortification breakthroughs
A US-based food group hopes to continue targeting growing interest in fortified baked snacks with ongoing development of a new range of cookies it claims contain ‘substantial’ levels of omega-3 oil.
Consumer group reveals ‘lite’ snacks higher in salt and sugar
Foods labelled as ‘lite’ often contain more salt and sugar than the regular version and still contain high levels of fat, according to a study conducted by the Consumers’ Association of Ireland.