News & Analysis on the Bakery and Snacks Industries
Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.
A rising demand for flour stabilization and fortification has prompted Germany-based flour treatment solutions provider Mühlenchemie GmbH & Co. KG to open its own production plant and research centre in China.
A newly developed milk protein-based alternative to traditional gum and starch stabilizers will ensure cheesecake manufacturers can meet clean label demands, claims Arla Food Ingredients.
Global sugar prices have reacted strongly to the news of lower Brazilian output but the upward movement does not trigger the need for any additional EU intervention on the commodity 'just yet', claims Rabobank.
Europe’s highly contentious new food labelling laws – set for implementation by year’s end – have received broad support from food industry groups, although major concerns over omissions and yet-to-be-resolved details remain.