News & Analysis on the Bakery and Snacks Industries
British retailers have been criticised over the energy ineffiency coupled with the use of processing aids and artificial additives in in-store baked bread, which constitutes 17 per cent of bread bought in the UK.
Lallemand Health Ingredients (LHI) and Lal’Food have merged in a move to benefit from synergies between the companies.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service (ARS).
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Recommendations on saturated fat reductions published by the UK Food Standards Agency (FSA) in its drive to encourage reformulation of products such as biscuits and cakes along healthier lines will impact Europe wide manufacturers, claim industry...
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...