News & Analysis on the Bakery and Snacks Industries
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Soft drink makers could end up swallowing a £10m bill for no good reason by embracing the Food Standards Agency (FSA) recommendations for new slim-line 250ml drinks.
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
Organic production has risen dramatically over the past decade but only a tiny percentage of soybean, corn and wheat crops are certified organic, according to a new report from the USDA.