News & Analysis on the Bakery and Snacks Industries
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
Gas safety specialist Witt has updated its MAP packaging analyzer MAPY 4.0 to introduce mandatory data entry with the goal of improving quality information.
New antibacterial paper made from graphene-based nanomaterials could be used in food packaging to extend shelf-life, said Chinese scientists.