News & Analysis on the Bakery and Snacks Industries
The European Food Safety Authority (EFSA) has reassessed exposure to curcumin and found consumption is lower than previously thought – although some children consume close to the acceptable daily intake (ADI).
Dispatches: AACCI annual meeting 2014
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
Special edition: Snacking trends
In a nation of consumers who like their names on their Cokes and the chance to have a say in the next Lay’s potato chip flavor or create the next Dorito’s commercial, it’s no wonder that eating occasions themselves are now just as customizable—no longer...
Weetabix carton printing subsidiary Vibixa, which makes cardboard packaging in Cheltenham, UK, has announced plans to close its factory next year axing 105 jobs.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?
Tomra Sorting Solutions has opened a €10m, 12,600m² factory in Bratislava, Slovakia.