News & Analysis on the Bakery and Snacks Industries
Controversial changes over two years ago to Europe's chocolate rules - that had cocoa puritans and producers up in arms - came into force in the summer, providing ingredients companies with a raft of new opportunities.
Food scientists in the US have developed a new dough formulation to eradicate the musty, 'beany' aftertaste of some soy-based breads.
The new edition of European business, Facts and figures reveals that manufacturing accounted for around 30 per cent of EU employment, with food, beverages and tobacco constituting by far the largest sector. The report uses official sources of...
An automated product-inspection prototype promises to revolutionise the baking industry. The technology, currently under development by the Georgia Tech Research Institute (GTRI) working alongside local bakery Flowers, uses continuous computer imaging...