News & Analysis on the Bakery and Snacks Industries
German firm Kampffmeyer Food Innovation has introduced a low-dust release flour that it claims reduces adhesion to machines and eliminates microorganisms that lead to allergies, such as asthma.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
General Mills has filed a motion to dismiss a class action lawsuit accusing it of presenting products that were “little better than candy” as “healthful and nutritious”.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.