News & Analysis on the Bakery and Snacks Industries
Educating consumers about new technology that enables the production of minimally processed foods is critical to ensuring that they will pay extra for such products, according to findings published in the Journal of Food Science Education.
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.