The European Commission, in a policy about face, said it may open the import quota or allow the sale of out-of-quota sugar into the bloc – a move that would bring relief for bakers and other food makers set to negotiate new sugar contracts.
The European Union has started the long process of introducing tighter food packaging regulations. Chris Lo examines how the new requirements could affect industry, and when they could come into force.
Sara Lee’s board of directors has agreed in principle to divide the company into two separate, publicly traded entities.
Once you take flour, water, salt and yeast and develop them in a mixer, what forms is a dough, which is the result of the water hydrating the flour particles.
The item pictured (on the photo of the sample) is a transparent heating glass. The copper bars on each side carry electricity which then runs through a transparent metal oxide coating (fluorine doped tin oxide) on one side of the glass, heating it up.
In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla Foods.
Prolonged frozen storage of partially-baked bread increases in vitro slowly digestible starch after final bake.
Cargill is expanding its cocoa and chocolate business in Europe through the acquisition of the business of Schwartauer Werke GmbH & Co. KG Kakao Verarbeitung Berlin, (“KVB”), an integrated chocolate company based in Germany.
US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.
Packaging that alerts consumers to food which is starting to go off is being developed by researchers at Strathclyde.