News & Analysis on the Bakery and Snacks Industries
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to new research.
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
Zego, a manufacturer of allergen-friendly snack bars, has launched wrappers and boxes with QR codes enabling consumers to keep tabs on allergen products.
Materne North America, the makers of GoGo squeeZ Applesauce, will reportedly invest $85m in a food processing plant in Nampa, Idaho, creating 230 jobs.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches to every student, regardless of income, while...