News & Analysis on the Bakery and Snacks Industries
Scotland and Wales are putting real support behind healthier food, with government-backed grants and technical expertise now available to help producers cut salt, sugar and fat, without cutting corners
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
As demand for natural sweeteners grows, stevia’s health potential could be a game-changer
Turing Labs’ upgraded Luna AI promises to modernize product development and market execution by replacing legacy tools with proactive, domain-trained agents that take tasks from start to finish seamlessly