Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
Bread may be the most traditional of staple foods, but there is
still plenty of life in the international baked goods market,
driven by growing convenience trends and a proliferation of new
products, claims a recent report.