Extrusion cooking may lower aflatoxins in peanuts
Levels of aflatoxins in peanut meal may be reduced by up to 84 per cent, using an extrusion cooking process, according to new research.
Archives for March 15, 2011
Talking texture: The importance of a common language
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Allied Bakeries flags up sustainable packaging switch
Allied Bakeries, part of Associated British Foods, is converting to 100 per cent recycled packaging for two of its Kingsmill brand bread products by recycling its 'virgin material' bread bag packaging off-cuts.
Aryzta upbeat on 2011 prospects despite input costs hikes
Swiss company Aryzta said its hike in revenue growth in the first six months of the financial year 2011 has been underpinned by its strategic acquisitions including Fresh Start and Maidstone Bakeries but it notes ongoing input cost pressures.