News & Analysis on the Bakery and Snacks Industries
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
"As a member of Parliament, I need facts. And I think you, the food industry, have the resources to find those."
The food industry should provide facts if it expects EU decision makers to consider dismantling the controversial novel foods regulation it has long-argued discourages innovation, a UK member of the European Parliament (MEP) said at a workshop in...
EU Food & Consumer business to focus on flexible packaging
Coveris has announced plans to close its resin resale operation, which currently operates within the company’s European Food & Consumer business unit.
Japan’s innovative but restricted €25bn functional foods and food supplements sector is about to be handed a set of game-changing marketing keys by the government, industry players told us at Health Ingredients-Japan in Tokyo today.
Diamond Foods will pool snack NPD efforts under one roof with its first dedicated innovation center.
Dispatches: AACCI annual meeting 2014
The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.
Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.
Food processing equipment manufacturer JBT has acquired Formcook, the long-established manufacturer of Teflon contact and combi cookers based in Helsingborg, Sweden.