News & Analysis on the Bakery and Snacks Industries
The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage, while the addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage...
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
Amcor’s takeover of Alcan will give the company the opportunity to out-innovate its competition, maximise supply scales and cut its cost base, said the head of its US and European flexible packaging operations.
A decision to add acrylamide to a European list of Substances of Very High Concern (SVHC) is unlikely to have any impact on the cardboard packaging industry, said one trade body.
The skin of almonds may exert a prebiotic effect and enhance the growth of beneficial bacteria in the gut, says new research.
Special edition: CSR
Corporate responsibility is now accepted as a major part of doing business, even when the economic climate is less than ideal. FoodNavigator.com rounds up the main messages of some of the world’s biggest food and beverage companies.