News & Analysis on the Bakery and Snacks Industries
Awareness of current and upcoming developments in the use of nanotechnical tools for foods and packaging can inspire new understanding and ideas in decision makers working in the food processing and packaging sectors, claims Lund University.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
Nailing down the key factors behind the recent price spike for staple grain commodities, a new report from the US department of agriculture underlines the pivotal role of stock levels in the price equation.