FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
A UK food safety panel is recommending that the mandatory addition
of folic acid should be made at the milling stage rather than at
the manufacturing stage, shifting the cost burden to suppliers.
Russian food group Razguliay has launched a new range of
grain-based products under the Divnitsa brand, the first stage of a
strategy aimed at allowing the agricultural processor to compete
for the first time with value-added imported...
As if the major droughts in Europe, low world wheat stocks and
further speculation that China is importing large amounts of raw
materials wasn't enough to fuel further debate over rising flour
prices, Defra have reported a mistake...
Cerestar Food and Pharma Specialties have developed a bleached
speciality starch range that both companies claim can improve the
adhesion and setting times for a variety of foods.
A tapioca-based speciality starch promises noodle manufacturers
increased cooking yields, improved processability, and better
control over end-product parameters, according to National Starch.
