News & Analysis on the Bakery and Snacks Industries
Maximum flow rates with minimal pressure drop via a full port design are delivered through the new series 3BV2 automated ball valve by Australian firm WE Anderson, a division of control and instrumentation company Dwyer Instruments.
The UK government needs to put more resources into promoting better environmental labelling on products and push harder on setting the standards for labelling schemes, claims a all-party group of politicians.
Results from third-party testing conducted on high fructose corn syrup (HFCS) from all the production facilities in the US and Canada show that no quantifiable levels of mercury were detected in any of the samples analyzed, claims the CRA.
Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.