BFree Foods adds pita breads to gluten-free lineup
May 9, 2016
Like the rest of BFree’s products, the new pita offering is free from gluten, wheat, dairy, eggs, nuts and soy, making it safe for people with food allergies and other dietary restrictions.
Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.
Palsgaard using IFT to showcase sustainable emulsifiers that help formulators remove trans fats in bakery and margarine applications
May 4, 2016
The United States Food & Drug Administration has determined that partially hydrogenated oils, which contain trans fats, are not “generally recognized as safe” and have set a three-year limit for their removal from all processed foods effective from June 16 2015.
The new soft pretzel variety features 6 grams of protein and 11 grams of whole grains per serving
April 12, 2016
The new soft pretzel variety features 6 grams of protein and 11 grams of whole grains per serving, making it an option for those looking to enjoy a healthy, wholesome snack.