News & Analysis on the Bakery and Snacks Industries
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional...
A bakery firm has been ordered to pay nearly £17,000 after an employee suffered serious cuts to his fingers in a workplace accident.
Oldways Whole Grains: Breaking Barriers conference
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
Genetically modified crops offer ‘large and significant’ benefits in both developed and developing countries, according to a new meta-analysis.
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
FlexLink will launch a conveyor with improved hygiene for direct food contact in agreement with European Hygienic Engineering and Design Group (EHEDG) guidelines next year.