News & Analysis on the Bakery and Snacks Industries
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
UK premium potato chip brand Corkers has benefited from a wake of independent business left behind as Kettle and Tyrrells move mainstream, its MD says.
ABA ENERGY GUIDE: EMERGING TECHNOLOGIES
Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).
Tri-Star Packaging has launched a range of tamper-resistant containers designed to offer consumers complete confidence when buying salad and deli items out-of-home.