News & Analysis on the Bakery and Snacks Industries
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
European food manufacturers have yet to wake up to the potential of peanut flour as an alternative source of plant protein and a value-adding ingredient in bars, cookies, breads and weight management products, according to a peanut industry trade...
Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.