News & Analysis on the Bakery and Snacks Industries
Europe-based Imtech is set to boost its expertise as a technical service provider for food and beverage processors with a specific focus on the heat and energy efficiency needs of Scandinavian manufacturers.
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
National Starch has developed a multi-lingual dictionary of texture called the ‘Texicon’, which its sales teams use to ensure manufacturers and food scientists understand the same thing from descriptive terms.