New kit in acrylamide 'war' targets asparagine analysis
Snack makers on the alert for acrylamide formation in their baked products have a new tool at their disposal to rapidly analyse asparagine levels.
Archives for April 6, 2009
Fibre-enriched gluten-free bread gets formulation boost
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
On-pack promotion for Warburtons National Bread week
Embracing the onset of spring and summer, leading UK branded baker Warburtons announces National Bread week will kick-off next month.