Lactic acid bacteria boosts bread shelf life by as much as four days, finds study
Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.
Archives for April 26, 2016
This week Down Under
Kiwi bread study gives rise to healthier staple food
Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.
Danish fat tax had a ‘small but positive impact’ on the nation’s health
Denmark’s short-lived tax on saturated fat had a small but positive impact on the nation’s health, cutting consumption of total fat and boosting vegetable and fibre intake – although it also had the unintended effect of increasing salt intake among...
Brand growth and currency drive 21% hike in Grupo Bimbo North America sales
Increased marketing investment and more effective promotional activity has helped drive a 21% year-on-year hike in net sales of Grupo Bimbo’s North American business.
Olive-sourced hydroxytyrosol effective in biscuits: Study
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed...
Alpha Baking moves into sweet goods with ConAgra bakeries acquisition
S Rosen’s brand owner Alpha Baking Co is extending into sweet goods with the acquisition of two US bakeries from ConAgra Foods.
food & drink expo
Video: Nim's brings its fruit-drying technology to vegetable snacks
Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the Food & Drink Expo in the UK last week – and took the show’s award for Best New Idea.