There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
There is growth potential for dark chocolate in the functional food sector, with the product carrying most of the heart health claims in the confectionery segment, says Leatherhead Food Research.
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.
Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.
Bakers can gain in terms of time and energy savings by opting for an infrared–microwave combination oven to bake gluten-free breads, finds a new study evaluating the technology with bread made from chestnut flour.
However bad you might be at baking, you can take heart that the PR2 robot finds it a heck of a lot more tricky that you will. Researchers at MIT are going through the painstaking process of teaching the robot to make chocolate chip cookies, and that involves a surprising amount of work.