News & Analysis on the Bakery and Snacks Industries
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
British Polythene Industries (BPI) declared itself mystified by recent hikes in raw material prices in Europe as it called for a review of import tariffs for polymers into the region.
Nestle Nutrition has a new interim VP at the helm, as Richard Laube has left today to pursue new personal opportunities outside the company.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
The Food and Drug Administration has issued a letter of no objection to Burcon NutraScience Corporation for its canola protein extracts, an important milestone for further development.