Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
A small Canadian milling company has found a novel way of creating
more value from its by-products - by tapping into the growing craze
for low carbohydrate products made popular by the Atkins Diet.
