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Rice-based enzyme will bring gluten-free bread to the next level, says DSM

DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

No meat and less salt: Salt of the Earth’s Mediterranean Umami is changing the meat alternative space

A sodium-reduction solution that mimics the taste of meat has been created by Israeli supplier, Salt of the Earth Ltd.

Small EU countries form pact to tackle childhood obesity

Europe’s small countries have committed to tackling spiralling childhood obesity rates by signing a statement designed to address the issue via a combination of diet and exercise.

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Confectioners should set a deadline for 100% certified cocoa, sugar and palm oil: Caobisco

EU confectionery trade body Caobisco is encouraging its members to set a date by which they will source all cocoa, palm oil and sugar from a certified sustainable source.

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Biscuits are capitalizing on the health trend, especially among seniors, says pladis

The biscuit category changed in Britain in 2016 amid consumer demand for healthier indulgences, Steve Gladwell, CMI director of pladis tells BakeryandSnacks.

Dateline Southeast Asia

Del Monte buries the hatchet ahead of retail and NPD joint-venture

Plus: Multinationals unite to boost coconut supply chain in SE Asia.

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