News & Analysis on the Bakery and Snacks Industries
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
A move by the EU Ministers to back a draft regulation dubbed the most significant change in food contact legislation in 20 years should ease its passage into European law, said Nick Kernoghan of Pira International.
US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.
Funding of research at a Belgian university into how cereal-derived prebiotics benefit human health will enable the development of fibre-rich cereal foods with greater nutritional value, claims Kellogg’s.
Additional safeguards to reduce the risk of chemicals migrating from inks in packaging to food products are included in a new edition of the British Retail Consortium (BRC) Global Standard for Packaging.