Industry needs to be more open about nanomaterial use, says As You Sow
A US not-for-profit organisation has slammed the “murky issue” around potential risks of nanomaterial use and pledged to test products to assess their safety.
Archives for February 6, 2013
Mixing has ‘major influence’ on gluten-free bread quality – study
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Hot extrusion process can manipulate nutritional status of RTE snacks: Review
There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.
Online demos important for equipment firms, says WP Bakery
Online platforms can attract and channel customers, particularly for equipment companies, the marketing director at WP Bakery Group says.
China to extend anti-dumping duties on potato starch
This week, China will extend for another five years its anti-dumping duties on potato starch that is imported from the European Union.