13 Jul Four top food tech innovation winners from IFT Congress 2015
The winners of the 2015 IFT Food Expo Innovation Award were announced at IFT's annual congress and expo, currently underway in Chicago.
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13 Jun Consumers nudges SA bakers to cut controversial ADA bread additive
Consumer opinion rather than health risk is forcing the hand of top SA bread companies to remove azodicarbonamide (ADA) from their recipes, an additive used in baking bread which helps keep the flour white, the dough stronger and the bread bigger and softer.
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29 Oct Modifying bread texture a new way to reduce its salt content
Bread baked to a fluffier texture tastes saltier than more dense counterparts of the dietary staple, a new study shows. This discovery might prove useful for lowering the salt content in bread — the highest source of sodium in many national diets.
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15 Aug SA Chamber of Baking: Salt cuts will raise bread prices
The South African Chamber of Baking has said that government's proposals for cutting the salt content of processed food, if accepted in their current form, would force them to make production changes that would make bread more expensive....