News & Analysis on the Bakery and Snacks Industries
DISPATCHES FROM PACK EXPO
The president of the American Institute for Packaging and the Environment (AMERIPEN) told FoodProductionDaily.com that while packaging recovery is improving, more can be done.
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
Packaging students from New Jersey-based Rutgers University bested the competition in the 2013 PACK Solutions Challenge at PACK EXPO.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.
UPDATED - General Mills has unveiled a commitment to sustainably source 10 key ingredients, representing 50% of its raw material purchases, by 2020.
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.