News & Analysis on the Bakery and Snacks Industries
Dispatches from IFT 2014
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
Snacks - particularly those using ancient grains – and baking mixes have been pushing the gluten-free sector forward, according to market research firm Mintel.
Synder’s-Lance will kick-start a restructuring plan to improve margins and drive focus on its branded products following the completion of its private brands divestment to Shearer’s Foods.
Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.
'Online Multivac Cockpit’ launched this year
Multivac is seeing a strong turnover in South America followed by Asia and Africa where demand for packaging is rising, according to Hans-Joachim Boekstegers, MD/CEO.
A draft EFSA opinion has “confirmed previous evaluations” that dietary intake of acrylamide may increase the risk of developing cancer for consumers.
Consumers are open to fortified foods just as much as those that contain naturally occurring functional ingredients, according to the International Food Information Council (IFIC).