News & Analysis on the Bakery and Snacks Industries
A new roasted potato flour ingredient can enhance the flavour and colour of baked goods and extruded snacks as well as gluten free foods while also providing dough expansion, said its US developer.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Compression tests carried out on cartonboard packaging have shown that containers made from lighter weight materials can withstand the practical challenges posed by transportation through the supply chain, said one packing company.
Special Edition: Nanotechnology
The risk assessment framework for nanotechnology in Europe – like so much else connected to the technology – appears to be in its infancy but developing at a rapid pace.