News & Analysis on the Bakery and Snacks Industries
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Productivity boosts and greater compliance rates with quality and safety parameters are benefits claimed by Mettler Toledo Safeline for its new high-speed X-ray system for processed formed foods that not only detects foreign objects in products but also...
Plastipak has announced that investment from Goldman Sachs Capital Partners (GSCP) will enable them to capitalize further on additional global growth opportunities.
The Starbucks Coffee Company has acquired US bakery firm Bay Bread and its La Boulange brand giving it scope to roll-out branded baked goods in selected US retail stores over time.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.