News & Analysis on the Bakery and Snacks Industries
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
SPECIAL EDITION: DECONTAMINATION
New active and intelligent packaging rules and guidelines introduced last year across Europe should bring much-needed clarity to the sector and pave the way for innovation, said one expert as he set out how the system could work in practice.
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
UK Government-funded research has challenged the environmental credentials of oxo-biodegradable plastics and said the materials are suitable for neither conventional recycling nor composting.