News & Analysis on the Bakery and Snacks Industries
The specialist in leavening agents for the bakery industry has launched a non-aluminium alternative to the traditional sodium aluminum phosphate (SALP) for bakers looking to meet the consumer preference for clean label.
After five years in the hot seat, Alasdair Smith has gained unique insight into what he considers ‘an incredibly noble and proud trade and one that’s got an amazing sense of fellowship’. Before he takes his final bow at the Scottish Baker of the Year...
Fermented grains are capable of lowering total fat mass, body weight and waist circumference, suggesting their potential as a functional health food with anti-obesity effects, say Korean researchers.