Initiative to reduce seasonal confectionery packaging
The Waste and Resources Action Programme (WRAP) is coordinating a confectionery working group in order to reduce the packaging of seasonal products such as Easter eggs.
Archives for March 19, 2008
New starches solve low-fat but crispy snack conundrum
Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.
Iodine fortification mandatory for NZ bakers
Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.
Firms urged to involve employees in green schemes
The UK's Carbon Trust is calling for companies to involve employees in helping reduce carbon emissions, claiming that inclusive cost effective schemes can save up to 20 per cent on energy bills.