News & Analysis on the Bakery and Snacks Industries
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
A chemical used to make oil and grease-repellent coatings for packaging by DuPont has a ‘probable link’ to six health conditions, according to the final findings of an independent scientific panel.
Norbert Dentressangle (ND) has completed the acquisition of the ambient and temperature-controlled warehousing and general cargo freight forwarding activities of Belgian logistics company Nova Natie.
Australian researchers have developed a method of encapsulating ethylene gas into powder which they claim can improve fruit quality and cut down the distribution time of produce to market.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...