News & Analysis on the Bakery and Snacks Industries
Funding of research at a Belgian university into how cereal-derived prebiotics benefit human health will enable the development of fibre-rich cereal foods with greater nutritional value, claims Kellogg’s.
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
A move by the EU Ministers to back a draft regulation dubbed the most significant change in food contact legislation in 20 years should ease its passage into European law, said Nick Kernoghan of Pira International.
US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.
Additional safeguards to reduce the risk of chemicals migrating from inks in packaging to food products are included in a new edition of the British Retail Consortium (BRC) Global Standard for Packaging.