Baker to pay £16.8k after serious cut injury
A bakery firm has been ordered to pay nearly £17,000 after an employee suffered serious cuts to his fingers in a workplace accident.
Archives for November 21, 2014
FlexLink plans hygienic conveyor launch next year
FlexLink will launch a conveyor with improved hygiene for direct food contact in agreement with European Hygienic Engineering and Design Group (EHEDG) guidelines next year.
Does the high-protein craze make sense from a nutritional perspective?
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional...
Oldways Whole Grains: Breaking Barriers conference
Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
Can seaweed become the ultimate salt replacer – and why hasn't it yet?
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
‘Robust’ evidence for GM crop benefits, says meta-analysis
Genetically modified crops offer ‘large and significant’ benefits in both developed and developing countries, according to a new meta-analysis.