Why America chose Wasabi Ginger Lay’s – and why snack makers need to run to the lab…
America has voted: they want wasabi ginger Lay’s chips. No big surprise, but a vote that should see snack makers running back to the lab to dream up ‘new’.
Archives for October 21, 2014
New bakery for Bertinet Warburtons partnership
Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.
Truffles: Can and should they become a mainstream ingredient for everyday products?
Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps.
Milling & Grains bite-size science
Bio-inoculants in agricultural, China drought monitoring, sorghum resistance
Bio-inoculants impact on agricultural production through improved phosphorus acquisition, novel means of monitoring drought from multi-source satellite data, and looking at diversity and heat treatment resistance of sorghum.
With vegetarian forms at a 'crossroads,' A&B Ingredients launches new Pisane pea protein for baking applications
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Kashi: Not enough people know about Kamut Khorasan wheat
Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.
Dispatches: AACCI annual meeting 2014
Non-GMO soft durum wheat promising for bakers, says USDA-ARS
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.