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Americas: Crackly crust is essential to a baguette’s aroma, researchers find

A French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust...

Asia Pacific: Lesaffre opens hub in Singapore

Yeasts and fermentation provider Lesaffre has set up a new expertise hub in Singapore, which houses several of its teams in baking, food taste,...

Americas: Corbion introduces emulsifier for consistent baking

Corbion releases SweetPro V100, an emulsifier that provides consistency, better performance and easier handling. The ingredient has demonstrated its ability to enhance aeration and emulsion...

Americas: Pinnacle Foods to exit certain frozen breakfast products

Pinnacle Foods has decided to exit certain low-margin and non-strategic Aunt Jemima frozen breakfast products sold to retail and foodservice customers, following its voluntary...

Asia Pacific: Report finds Indonesia, India are eating more processed meat

Global innovation within the processed meat, poultry and fish categories has increased over the years and many markets with the highest growth potential are...

Europe: Piab unveils conveyor to handle fragile foods

Piab introduces the piFLOWt conveyor for the automated handling of fragile goods that can transport up to four million items per hour. This enables the...

Europe: Partners bring PEF technology to snack, potato products

Heat and Control and ScandiNova Systems AB are together delivering the next generation of pulse electric field (PEF) technology to the food industry. The two...

Europe: Ishida’s gentle solution for fragile pasties

A special 'gentle slope' multihead weigher from Ishida Europe has enabled Spanish manufacturer Congalsa to offer tuna pasties. Founded two decades ago, Congalsa has established...

Americas: Dessert chain to go natural on colors

Dunkin' Brands Group plans to remove artificial colors from its products in the U.S. As part of its ongoing efforts to offer guests great-tasting,...

Europe: Testing finds 17% potato crisp products are high in acrylamide

About 17% of potato crisp varieties sampled from major retail food outlets in the UK have high levels of acrylamide, a known carcinogen, reveals...
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