News & Analysis on the Bakery and Snacks Industries
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
The European Food Safety Authority (EFSA) has given its approval for the use of two new substances for use in food contact materials.
Kellogg’s claims a lack of segregated, sustainably grown palm oil means its only option in terms of ensuring environmental friendly sourcing is to purchase GreenPalm certificates to cover its palm oil use in its products.