News & Analysis on the Bakery and Snacks Industries
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
Treofan is expanding its biaxially oriented polypropylene (BOPP) film for packaging in the Americas and Turkey.
Cracker brand Nairn’s is adding 20% extra product to its Gluten Free Wholegrain Crackers range in an attempt to wade off shrinkification, said CEO Marty Gray.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.