Bakery

A majority of Europeans have high blood cholesterol - and most is diet-related

MEPs question European inaction on cholesterol

By Caroline SCOTT-THOMAS

Two MEPs have asked the Commission to detail its plans to tackle high cholesterol among Europeans, who have the highest levels of bad cholesterol in the world.

CAP has said it will further explore how children understand commercial intent online

CAP urges clear labelling of online advergames

By Caroline SCOTT-THOMAS

Online food and drink advertising rules are sufficient to protect children – but more action is necessary, according to the UK’s Committee of Advertising Practice (CAP).

The gluten-free liquid barley malt contains less than 20 ppm of gluten and can be used in bread, cereals and cookies

Dispatches: ISM/ProSweets 2015

Döhler debuts gluten-free barley malt for bakery

By Kacey CULLINEY

Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.

Nordic keyhole symbol stricter, and broader

Stricter standards and broader scope for Nordic Keyhole label

By Niamh Michail

Sweden’s National Food Association (NFA) has made changes to its Keyhole healthy eating label in light of new nutrition guidelines, meaning less salt, more wholemeal and a broader range of products that can bear the logo.

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