News & Analysis on the Bakery and Snacks Industries
Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
A UK pressure group against the use of processing aids in bread production is backing a proposed amendment to EU regulation that will require foods frozen, and then defrosted before sale, to be labelled ‘defrosted’.