Archives for September 10, 2018

From compost to cakes: Carrot pulp flour gives healthy reformulation green credentials

Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.

Cotswolds bakery breaks into Japanese market with significant order

UK bakery Huffkins has finalized its first significant export contract to Japan, with more orders to Australia, Canada and Switzerland already secured well into 2019.

Snack chat

Myth buster: Savoury snacks are low contributors of salt and saturated fats to the average daily diet, says DG of ESA

Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).