News & Analysis on the Bakery and Snacks Industries
A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National Institute of Agricultural Botany (NIAB).
A recent market study indicates that worldwide sales of canned food products will reach nearly $80 billion USD (approximately €60 billion) by 2014.
The heart health benefits of walnuts may be linked to different parts of the nuts acting on different physiological functions, says new data in the Journal of Nutrition.
RPC Barrier Containers has created a custom packaging solution for French foods firm Soulie Restauration, imparting the products with a premium look and long shelf life.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
Sirane has said it is already working on projects to help Courtauld 3 become a reality and meet food waste targets.
South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.
SunRidge Farms, a California organic and natural food firm, has launched redesigned resealable packaging for its products.
DeltaTRAK ThermoTrace TTI uses 2D bar codes and chemical labels to monitor temperature of food products throughout the supply chain.
Food industry encouragement of physical activity in obesity prevention should be welcomed, according to an obesity expert who spoke at the European Congress on Obesity in the UK on Monday.