News & Analysis on the Bakery and Snacks Industries
Scottish Bakers’ specialist training arm – National Food and Drink Training (NFDT) – has renewed its contract with Skills Development Scotland (SDS), which will enable it to register 481 apprentices during 2021-22.
The French bakery manufacturer has developed a baguette made from a mix of pulses, commonly used in Indian and Middle Eastern cuisines, as well as in traditional French and Tex-Mex dishes such as cassoulet and chilli con carne.
A new eco-friendly, convenient and innovative alternative to plastic wrap is set to disrupt the marketplace for sustainable food storage system solutions.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.