News & Analysis on the Bakery and Snacks Industries
French ingredients firm Lesaffre has developed a baking improver which allows bread that has been frozen after high temperature baking to be ready within three minutes, without the flaking problem common in such products.
A new rapid test for Salmonella has been approved for use in poultry plants by a department ofagriculture committee.
Food processing facilities are lobbying against being included in an anti-terrorism law thatwould require them to secure their ammonia storage areas.
Fonterra researchers have developed a flow cytometry test that can be used to assess the quality of milk powder.
Crown Packaging has developed a full-scale production system prototype of what the company is calling the world's first high-resolution, full-color UV inkjet for printed cans.
German equipment firm MIWE has launched new oven technology allowing bakers to create stone baked loaves without the lengthy processing times associated with that type of baking.
UK Bakers are set to benefit from efficient wheat producers who, despite lower plantings, have recorded increased yields this year, according to the National Farmers' Union (NFU).