News & Analysis on the Bakery and Snacks Industries
A technology researcher is urging food engineers to design processes that may lead to breakfast cereal products with substantial amounts of resistant starch, a component claimed to have benefits for sufferers of bowel health disorders.
The food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product.
Fats and oil specialist AAK has opened a new office in China and appointed a new country manager, in a bid to get closer to its local customers.
A $40m injection will aid US university research into the elimination of “deadly” wheat pathogens by identifying new stem rust-resistant genes.
Leading palm oil producer Sime Darby, looking to meet the increased global demand for the key component of many baked goods, is reported to be involved in an expansion project in Africa.
A new pilot plant designed to make high-quality plastics that could eventually be used for food packaging is being fueled by carbon dioxide (CO2) from the energy sector, according to its operator Bayer.
The European Commission has launched a call to tender for a study on measuring water content in poultry meat after German research suggested the figures on which guidelines are based may no longer be valid.