News & Analysis on the Bakery and Snacks Industries
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence.
United States Bakery has won the auction for the Sweetheart, Eddy’s, Standish Farms and Grandma Emilie’s brands as part of the sell off of chunks of the Hostess Brands empire.
Swedish firm Indevex Biotech is marketing low-GI, protein blends designed to be eaten about 30 minutes before meals to increase satiety.
Researchers have developed a methodology based on software to help with the safety of packaging throughout the supply chain.
UK firm Starfrost has defended traditional freezing methods against claims by cryogenic freezing proponents that they have greater environmental impact and are less efficient.