News
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19th Jan '24
Manufacturers will have two years to transition to the new requirements, including the addition of folic acid to flour.
Link to full article here. Read more...
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16th Jan '24
While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have… Read more...
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10th Jan '24
With the 10th anniversary of Veganuary in full swing, we take a look at how the vegan bakery market is shaping up in 2024.
Link… Read more...
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19th Dec '23
Exposure to foods that are harmful to coeliac patients can be reduced using the new preDQ tool.
Link to full article here. Read more...
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19th Dec '23
The Food Standards Agency is to contact ministers to discuss mandating the inclusion of allergy information on coffee shop and restaurant menus, and will provide… Read more...
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21st Sep '23
Webinar on 28th September 2023.
Reformulation is vital in today's health-conscious bakery and snacks industries, aiming to modify product ingredients while preserving taste. Rising consumer… Read more...
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14th Sep '23
Webinar on 14th September 2023.
Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating… Read more...
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13th Sep '23
California legislators this week passed a closely-watched and controversial bill that if signed by Gov. Gavin Newsom would ban in the state the sale of… Read more...
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5th Sep '23
The Food Standards Agency (FSA) has published new food allergen labelling and information technical guidance, as the Food and Drink Federation (FDF) reveals its own… Read more...
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1st Sep '23
A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce… Read more...