News & Analysis on the Bakery and Snacks Industries
Nestle USA said the switch to heat-treated flour in the production of its Toll House dough has been planned since late summer and confirmed it had yet to find the source of the E.coli detected in its samples.
Bakery manufacturers can gain a thorough understanding of the benefits of fortification of bread and other baked good products with vitamin D at a seminar next month which includes insights from the lead researcher in the field, claims supplier Lallemand.
Franz Haas Waffel said its acquisition of DFE Meincke Holding has given it a complete portfolio, withthe deal set to make it a major global player in the bakery sector.