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Acrylamide Levels in Food Largely Unchanged States EFSA’s Latest Report
Acrylamide is a chemical compound that typically forms in starchy food products such as potato crisp…
Research project launches exploring 3D printing in food industry
A research project has kicked off to assess and evaluate how 3D-printing applications could benefit…
New technology supports heat-sensitive nutrients in snacks and biscuits
Its technology, developed over the past decade, uses vacuum ovens to expand snacks and biscuits at l…
Vaccum cooling slashes times for industrial bakers, claims Aston Foods
Swiss firm Aston Foods has developed a vaccum cooling technology for large bakeries that can save ti…
Metal tin packaging has gone ‘back to basics’, says Crown
Véronique Curulla, European marketing manager for speciality packaging, said supply has gone full-ci…
Rapidly measure cholesterol in confectionery with new method, say researchers
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Energy-use halved with new smaller chocolate enrober, claims Aasted
Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coa…
Resistant starch balances texture in reduced-fat biscuits, study
The research published in the Journal of Texture Studies studied ways in which to counterbalance any…
Revised trade body pamphlets to aid SMEs in acrylamide reduction
The Brussels head-quartered association has published information pamphlets in 23 different language…
A new nutritional and sustainable gluten-free alternative?
Amid snowballing gluten-free demands and some research suggesting that gluten-free products lack nut…