News & Analysis on the Bakery and Snacks Industries
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
COMMODITY REPORTS: FAO
Commodities will stabilize thanks to historic highs forecast for global cereal production fueled by improved wheat and maize markets, says the FAO.
Opinion
Anecdotal evidence suggests that the adoption of plain and highly graphic packaging last year by the Australian tobacco industry has led to a marked reduction in smoking, albeit in a very short time. And when you see some of the frightening images on the...
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
Special edition: Sustainable sourcing
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Key Technology has introduced an Iso-Flo conveyor and hygienic options for all other Iso-Flo vibratory conveyors to improve equipment sanitation and reduce maintenance.