News & Analysis on the Bakery and Snacks Industries
Special Edition: Super grains! From chia to quinoa
Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?
Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.
It is critical to protect the food supply chain and cut down food waste, according to the Dow Chemical Company.
Kellogg is forging ahead with sustainability goals by offsetting half of the electricity use at its waffle plant in California using fuel cell technology, its chief sustainability officer says.
Top food firms and suppliers will gather to hammer out sustainability challenges at an upcoming conference.
The Almond Board of California talks pollination, global supply and Chinese demand at this year’s FiE event in Frankfurt.