Catalan bread obtains protected geographical status from EC
The European Commission has granted a PGI (protected geographical indications) label to the traditional Catalan bread ‘Pa de Pagès Català’.
Archives for February 22, 2013
Tackling wheat woes and consumer taste: Puratos reformulates and launches new bread improvers
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Industry Voices - UPM
UPM addresses food label legal compliance
In this special guest article, UPM Raflatac explain to FoodProductionDaily.com the key concerns, now that the EU 10/2011 regulation has come into force.
Around the world in numerous food labeling ways
Smart food labelling must emphasise good science and careful thought about consumer impact, the European Food Information Council has concluded after completing an exhaustive global survey.
Resistant starch may aid in IBD and cancer resistance: Study
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.
Natural antifungals from sourdough have food potential: Researchers
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Grupo Bimbo Q4 net profit plunges 81%
Increased financing costs and higher tax rates caused a plunge in net profit for Mexican bread titan Grupo Bimbo in the fourth quarter (Q4) of 2012.
Pringles transforming Kellogg into global snack player, CEO says
The Pringles acquisition is helping Kellogg become a global player in snacks, CEO John Bryant said in presentation at the CAGNY meeting recently.
Packaged Facts on the hottest food trends of 2013: Pulses, popped whole grains, quinoa, almonds and high-protein breakfasts
Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market researcher Packaged Facts.