List view / Grid view
6 November 2015 | By Victoria White
The company’s AR yeast strains have been found to reduce acrylamide in a variety of food products by degrading the precursor compound asparagine...
1 September 2015 | By New Food magazine
In this supplement: Greg Woodhead discusses the challenges ahead for bakers, experts from Campden BRI explain the relevance of rheology on cereal products, and we preview the upcoming iba exhibition in Munich...
25 August 2015 | By Victoria White
Lewis Pies has secured a new sales and distribution agreement with the Yearsley Group for its new Crescent range of quality halal pies and pasties...
18 August 2015 | By Victoria White
Pasty and pie makers, Chunk, are celebrating after scooping a further four national foodie accolades, with four golds from Great Taste...
10 August 2015 | By Campden BRI
Campden BRI has been named a Centre of Excellence for Food Science and an Industry Specialist in Bakery – as one of the first food and drink manufacturing training centres to gain formal industry approval as a Centre of Excellence by the National Skills Academy (NSA)...
10 August 2015 | By Nick Jackson, Digital Manager
According to Biscuits & Cakes, a new Market Report from market intelligence provider Key Note, total market volume sales remained fairly subdued in 2014...
28 July 2015 | By Victoria White
Bahlsen North America, a division of the largest family-owned biscuit producer in the world, is now selling Waffeletten cookies in stores across the US...
14 July 2015 | By Victoria White
Ardian has acquired a majority stake in IRCA Group, a provider of ingredients and base food products for pastry-making, baking and ice-cream retailing...
9 July 2015 | By Victoria White
Allied Bakeries has launched Kingsmill Crumpet Thins in the UK, capitalising on the growth of both the healthier bakery sector...
8 July 2015 | By Victoria White
Premier Foods has unveiled a new £20m production line at its Mr. Kipling bakery in Barnsley, more than doubling capacity of its Snack Pack cake slices...
6 July 2015 | By
A new high-quality rice flour could help towards aiding global food poverty...
23 April 2015 | By Victoria White
Newburn Bakehouse by Warburtons has launched its first Free From artisan range: the Classic White Artisan Loaf and the White Sourdough Artisan Cob...
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
23 December 2014 | By Bolletje
With a heritage dating back almost 150 years, Dutch family bakery Bolletje launched in the city of Almelo in 1867 and by 1927 had become one of the largest rusk-making factories in Holland. In today’s market, with sales based throughout Europe and more than 500 employees, Bolletje is one of…
17 October 2014 | By Kampffmeyer Food Innovation
As a result of two in-depth EU projects a team of leading European researchers, industry partners and artisan bakeries have developed a range of innovative grain-based raw materials for baked goods with improved nutritional profiles...
