News & Analysis on the Bakery and Snacks Industries
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
The demand for ‘no compromise’ gluten-free products that exhibit the same qualities as their wheat-containing equivalents shows no signs of abating.