The addition of maltodextrins to high-calorie food products may reduce fat content by up to 50 per cent, without altering important characteristics like firmness, say researchers.
Campylobacter, salmonella and Listeria are among a handful of foodborne bugs that cost the US billions of dollars a year and blight the quality of life for million of victims, according to new research.
Canada Bread posted a first-quarter loss citing declining volumes in its North American frozen bakery business but talked up improved performance in its UK bakery operations.
A UK firm is hoping to take the US market by storm with a novel solution to sodium reduction that transforms potassium bicarbonate into a viable alternative to sodium bicarbonate and helps bakers slash sodium by 50 percent.
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
Puratos announced the acquisition of Pure Food. This family-owned company, based in Latvia, is well-known for its production of fruit fillings. The acquisition, remaining subject to approval by the regulatory authorities, will strengthen Puratos’ position on the Nordic, Central and Eastern European markets.