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With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.
Children have already exceeded the maximum recommended sugar intake for an 18-year old by the time they reach their tenth birthday, according to Public Health England (PHE), with figures based on their total sugar consumption from the age of two.
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
A report has detailed possible novel packaging technologies in order to help extend the shelf life of foods and beverages...
Dr Sean Cummings says he will write to the government to raise his concerns in the wake of Pret baguette death.
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
A report has found that the majority of companies and manufacturers do not monitor antibiotic use in their food chain, despite warnings from the WHO.
The world’s largest baking company, Grupo Bimbo has recently invested 600 million pesos/ US $154727million into its San Fernando, Argentina, factory. The investment will allow Grupo Bimbo, which already produces white bread, bran and multi-cereal baked goods, to add four more productions lines, including production of precooked frozen baguettes, to its range.…
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
Record high and low temperatures combined with prolonged drought in many parts of the country, will drive up costs to UK consumers by £45 million, predicts CEBR.
One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus...
Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.
