News & Analysis on the Bakery and Snacks Industries
A new sea salt with 66 percent less sodium than common table salt and high potassium content is being offered to food manufacturers, after six years of development work involving salts from the Mediterranean region.
Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition.
A new continuous oven can cut costs for large scale baked good manufacturers aiming to develop products to satisfy the growing demand for diversity and convenience, claims a leading bakery machinery developer.