News & Analysis on the Bakery and Snacks Industries
A new report that sets out for the first time a common language and metrics for sustainable packaging will help reduce its carbon footprint, cut costs and boost the industry’s public image, said the Global Packaging Project (GPP).
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.
Corrugated board manufacturers have reported that packaging volumes are returning to pre-recession levels, thanks in a large part to the stability of the food sector.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.