New starch could cut costs
A new potato starch launched on Friday by the Dutch starch company Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products, writes Lorraine Heller.
Archives for May 29, 2005
Wholegrains better than other heart health foods despite high GI
People who eat wholegrain foods regularly can have a 20 to 40 per cent lower risk of heart disease and stroke compared with those who rarely eat wholegrain foods, according to a new review, reports Dominique Patton.
Russians reject GM foods
Two thirds of Russians are against genetically modified foods and the majority of experts support a ban on GM crops as the government prepares new production laws, reports Chris Mercer.
Lack of funding threatens health and safety
Injuries at bakeries will be a major focus for 2005/6, says the UK's industry inspection body, yet the unions believe there is even less funding this year to implement health and safety regulations, writes Lorraine Heller.