Arla Foods Ingredients (AFI) has launched an egg-free glaze for bakery products that the company claims meets consumer demands and reduces raw material costs.
Puratos has developed a healthy snacking concept, based around its existing Oxanti chocolate product and combinations with the company’s other ingredients.
The world’s first 100 percent biodegradable chip packet – designed by FritoLay for its SunChips brand – has come in for criticism from Facebook members, with more than 30,000 agreeing the new packaging is too loud.
Ferenc Mohos, the managing director of Food Quality 1992 in Budapest, Hungary, has launched the book Confectionery and Chocolate Engineering: Principles and Applications. It is published by Wiley.