News & Analysis on the Bakery and Snacks Industries
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.
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 platforms can attract and channel customers, particularly for equipment companies, the marketing director at WP Bakery Group says.
This week, China will extend for another five years its anti-dumping duties on potato starch that is imported from the European Union.
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.