News & Analysis on the Bakery and Snacks Industries
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Breakfast cereal manufacturer, General Mills, is to receive a $100,000 grant from the US state of Ohio’s development agency for the costs associated with the purchase of new machinery and equipment for the company's local facility expansion project.
Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims Euromonitor International.
London-based baker American Muffin Co is adding a mezzanine floor to its factory in the Park Royal trading estate in a bid to meet growing demand.