News & Analysis on the Bakery and Snacks Industries
Proposals to extend country of origin labelling (COOL) to some main ingredients of processed food would be a needless bureaucratic headache that would hurt businesses, curb flexibility and ultimately reduce consumers choice, said one UK food manufacturer.
A new texture ingredient for baked goods can reduce fat content by up to 50 per cent, preserve taste and lower production costs, claims Cargill.
Some regulation of commodities futures markets could be beneficial – but should stop short of tight limits or an outright ban, the Food and Agriculture Organization (FAO) has said in a new policy brief.
French bakery ingredients firm Eurogerm is chasing the high potential Asian market, and has entered an agreement with Japanese flour miller Nisshin Seifun to target it effectively – including a 15 per cent share sale.
Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.