News & Analysis on the Bakery and Snacks Industries
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
The UK Food Standards Agency (FSA) has urged the European Commission to amend EU law to permit the production of ‘smokies’, the common name for smoked skin on sheep carcasses.
Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.
Investment in new technology has resulted in soy grits with improved appearance and taste profile to bread, cookie and breakfast cereal use, claims ingredient supplier Cargill.