News & Analysis on the Bakery and Snacks Industries
Food scientists continue the challenge to come up with food ingredients suitable for consumers unable to eat wheat, rye or barley-based foods because of a reaction to the gluten protein found in these grains.
Adams Food Ingredients, a subsidiary of leading Irish dairy firm Kerry Gold, has installed a new mixing vat which will allow it to halve production time for the manufacture of some of its dairy product ingredients, Tom Armitage reports.
Whatever misgivings some companies may have about the longevity of the low-carb trend, 2004 was a record year for no- and low-carb product launches.
The international oils and fats industry will gather in Spain later this year to tackle issues affecting the market.
A newly-invented automatic waste transportation and sorting system has been developed in Finland that operates economically and ecologically on virtually any kind of premises.
Danisco has launched a series of products aimed at helping the baking industry cope with the move towards whole grain products that is expected in the US in 2005.
An improvement in the quality of flour ingredients is the focus of new research by US government scientists who are taking a closer look at hundreds of different proteins in the wheat kernels.
A self-heating pouch that would enable consumers to drink hot soup on the go could soon be on European shelves, according to a packaging industry report.
Irrigation with wastewater from the canning industry is not harmful to the quality of agricultural soil and may even, in some cases, improve it, according to a new PhD thesis from the Public University of Navarre in Spain.