News & Analysis on the Bakery and Snacks Industries
Lactic acid bacteria (LAB) can inhibit mould growth and limit mycotoxins in foodstuffs such as bread and cereals, but more research into how they do so is needed, claims findings from a review showing that LAB are promising biological agents for food safety.
The Sustainable Consumption and Production round table has seen its membership swell in the 6 months since its launch, with nine new-comers announced this week.
Cargill has entered into an agreement to acquire the edible fats and oils business of Goodman Fielder in Australia and New Zealand, which it says will aid efficient future growth in the region.
Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report.
Stevia could help ready-to-eat cereal manufacturers reduce the sugar content in their products without affecting taste, according to stevia-derived sweetener manufacturer PureCircle.
Lees Foods, the parent company of Lees of Scotland and Waverley Bakery, has reached a settlement with the former directors and shareholders of Patisserie UK, which was placed into administration shortly after Lees acquired it.