Study questions sucralose stability in bakery
Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.
Archives for January 26, 2010
'Revolutionary' fruit punnet to aid shelf life extension
A “revolutionary” ventilation system for a new soft fruit punnet reduces condensation by 20 per cent to help extend shelf life, said manufacturer Sharp Interpack.
Inulin could speed up baking time for breads, study
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
Bakery supplier boosts presence in China
Emerging markets continue to attract both food processors and equipment suppliers, with AMF Bakery Systems, a leading supplier of bakery equipment in North America, recently expanding its footprint in the Asia Pacific region.