Food scientists have made a fundamental insight about sugar that could lead to a better-tasting caramel in your favourite candy bar.
Casting doubt on the long-prescribed belief sugar melts, new research published in the Journal of Agricultural and Food Chemistry shows that sugars such as sucrose decompose as they become liquid.
The maker of the melatonin-laced ‘relaxation’ brownies at the center of a debate over where a dietary supplement ends and a food begins says it will make “all necessary changes to market and sell the product as a supplement”.
Canada’s Baking and Sweets Show is challenging bakers to enter their best recipes and compete for the top spot in a number of mouth-watering categories.
Eighteen months after buying Cadbury- the European candy maker-, Kraft Foods has announced that it is to split into two companies by separating its North American grocery business from its global snacks enterprise.
Reports that a company owned by Cargill and ABF bought all the available UK feed wheat last month has renewed calls for tighter regulation of commodity markets.
Traders reportedly told the Bureau of Investigative Journalism that Frontier Agriculture bought all available May Futures contracts on the London International Financial Futures and Options Exchange (Liffe) in the period running up to the tender date in the last week of April.
Spanish researchers analysing a cake-manufacturing facility found that non-food contacts areas such as the floor are a breeding ground for Listeria monocytogenes (LM), and that the pathogen can remain in such areas post sanitation.
Indonesia is the focus of an extension of Nestlé’s sustainable Cocoa Plan initiative, with the Swiss food group aiming to pump $4m (€2.7m) into bean production in that country.
Lantmännen reports a decline in its Unibake’s operating revenue for Q2 citing factors such as a drop in sales volumes for frozen bread operations in Germany, the UK and Denmark, coupled with negative currency effects.
