A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Printing food textures is a crucial step to take to bring 3D food printing to the next level - its not just about shape and design, says Kjeld van Bommel, senior consultant, TNO.
Pasta Foods is celebrating the 10th anniversary of its Total Bag Control (TBC) bagging system, which has been adapted over the years to meet the company’s changing needs.
Finnish food group Raisio has introduced the latest addition to its
range of products containing the cholesterol-cutting ingredient
Benecol - pasta. Launched in Finland at the start of the month, the
pasta joins the spreads, milk,...