Bread

Texture measuring improved

Texture measuring improved

Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.

A tastier soy-based bread

A tastier soy-based bread

The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.

Bread trend to lose flavour

Bread trend to lose flavour

European consumers have had their fill of bread it seems, and its
role as a staple food is set to decline over coming years.
Currently, it is most successful in Germany, where it is regarded
as a healthy food, but players in this...

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