Reducing bran compound can help make a tastier whole wheat loaf, say researchers
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
Archives for January 10, 2013
Hovis forced to cut 100% British wheat pledge due to poor quality UK harvest
Premier Foods will begin using EU-sourced wheat in its Hovis packaged breads in a bid to maintain quality following a poor UK harvest.
Energy efficiency keeps driving innovation for Multivac
Multivac continues to pursue energy efficient design for its processing equipment, with the launch of a thermoforming machine, which it claims uses 20% less energy than existing models.
Scholle and WS Packaging start 2013 with acquisitions
Scholle Packaging has acquired controlling interest in Flexpack and WS Packaging has bought Label World from Kamylon Capital to kick off 2013 with a bang.
High fibre diet ingredient IP6 backed for prostate cancer prevention
The compound believed to one of the ‘active ingredients’ in a high-fibre diet could have clinical potential to control the progression of prostate cancer in patients diagnosed in early stages of the disease, suggest researchers.
Gluten-free, ancient grains breakfast and snacks range to plug health demands
Van’s Natural Foods has launched a range of gluten-free, whole grain cereals, crackers and snack bars to plug health demands for nutritious breakfast and snack options.