News & Analysis on the Bakery and Snacks Industries
Leyered or otherwise uneven distribution of salt is a 'powerful strategy' to compensate for salt reduction in hot snack foods, and will help manufactures design healthier products while optimising taste, say researchers.
Plascon Group’s flexible packaging plant in Michigan has attained Global Food Safety certification from the British Retail Consortium.
Adding chia seeds to bread recipes significantly increases final product levels of proteins, lipids, ash and dietary fiber, and consumers like it too, according to research.
COMMODITY REPORTS: USDA
Global wheat prices are down and increased consumption catered for thanks to strong supplies and increased production in most countries, the United States Department of Agriculture (USDA) said.
Precise measurement of the tensile strength of polymer fibres with minimal impact on their properties has been mooted by US researchers.
The European Food Safety Authority’s (EFSA) recent backing of folate’s (vitamin B9) ability to reduce the risk of spinal birth defects is a good thing for infant health and the vitamin industry – but is it actually a prohibited disease claim in disguise?...