News & Analysis on the Bakery and Snacks Industries
A major private label supplier, which plans to launch low-fat, low-carb and gluten-free products to meet growing consumer health demands, says flexibility in production and a variety of income sources is vital in the blossoming UK convenience food...
Bread with reduced carbohydrates is unlikely to become a long-term trend but the bakery sector could do more to capitalise on the rising interest in fibre and wholegrains, suggests an analyst.
Amcor Flexibles has been awarded a Swiss Star by judges from Switzerland's Packaging Institute for an innovative new flow pack opening system.
Understanding the genetic make-up of rice will help scientists to map the genomes of corn and sorghum crops, say US researchers, at a time when scientists are keen to promote the gluten-free benefits of sorghum in food formulations.