Daily Archives: February 25, 2011

Spanish team flags up ‘right’ formulation for functional bread

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A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.

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LINPAC develops protective transport packaging

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A constant cause of concern for industrial bakers and supermarkets alike is the damage to delicate food items during transit. The problem costs bakers and retailers both in cash terms and in its impact on the environment.

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Hershey expects huge growth from international markets

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Hershey CEO David West and the company’s chief operating officer, JP Bilbrey, said that continued investment in emerging markets with the most potential while continuing to ensure a regionally relevant portfolio would secure such gains within the allocated five year timeframe.

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Commission introduces measures to ease EU sugar deficit

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A European Commission initiative to release 500,000 tonnes of out of quota sugar onto the EU market has been backed by member states in the EU sugar management committee today.

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