News & Analysis on the Bakery and Snacks Industries
A lack of urgency by the European Commission is partly responsible for the slower than expected uptake of active and intelligent packaging (AIP) and Brussels should introduce a raft of measures, including tax breaks, to speed up adoption of the...
A probiotic coating added to the surface of bread through microcapsules can produce functional bread with similar characteristics to common bread, according to a study.
Research institute Campden BRI has incorporated a continuous sheeting process into its bakery to enable it to analyse different formulations and processing regimes.
An African-financed, FAO directed trust fund will provide resources needed to drive sustainable food production across the continent and the oil sector will play a crucial role, according to FAO’s director-general.