News & Analysis on the Bakery and Snacks Industries
A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short
SPECIAL EDITION: SHELF LIFE
Demand for shelf-life evaluation procedures such as challenge testing is on the up as food processors come under increasing regulatory and financial pressure to ensure safety and minimise waste, said Campden BRI.
A four per cent decrease in planting areas for wheat used in biscuit production in the UK has led one analyst to suggest there may be a reduced quality crop available for biscuit manufacturers – but warned it may be too early to tell.
Leading trade bodies in the aluminium and flexible packaging sectors have announced the results of their elections.