News & Analysis on the Bakery and Snacks Industries
The prospect of not having to use heat to decontaminate food is appealing to industry but so far non-thermal techniques have failed to make it onto many factory floors. James Lyng, senior food science lecturer at University College Dublin, expects that...
General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.
November 2011 should see steviol glycosides get regulatory backing for use in food in drink products in the European market, according to a European Commission (EC) representative.
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its...
If the food industry wants journalists and consumers to get real about risk, then it has to get real too.