Preventing waste: DuPont tackles the sticky problem of rye
Incorporating an enzyme blend into dough contaning rye flour can reduce waste by improving the handling and proofing stability, says DuPont.
Archives for June 24, 2013
Consumer group outs ‘shonky’ Aussie liquid breakfast brands
An Australian consumer rights watchdog has branded liquid breakfasts’ nutritional claims as “dodgy” and “shonky” following an investigation into 23 brands.
PMMI takes packaging students on educational tour
PMMI: The Association for Packaging and Processing Technologies is taking packaging students and educators on a six-day tour of packaging industry end users and manufacturers in the Midwest.
Food processing tech program graduates first class
A food-processing education program in New York State backed by the Rochester Institute of Technology (RIT) and National Fuel has graduated its first class of students.
Specially bred canary seeds celiac safe, find scientists
A new variety of hairless canary seed specifically bred for human consumption qualifies as gluten-free, scientists find.
Food packaging takes a bite out of Dieline Awards
The 2013 Dieline Package Design Awards, a worldwide competition, has applauded a number of food packages for innovation and sustainability in packaging.
Gluten-free takeout orders up 60% YoY, while 4% of US restaurants now offer gluten-free options, says GrubHub
Gluten-free takeout orders have grown almost 60% since April 2012, according to digital food ordering service GrubHub.