Bakery

Yeast strain offers hope in fight against acrylamide

Yeast strain offers hope in fight against acrylamide

By Elaine Watson

Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.

The full flavour of fat

The full flavour of fat

By Hayley brown

SpringThyme Oils has launched a new range of bakery shortenings that have been infused with herbs and spices. The ingredients promise the functionality of hard fats combined with the convenience of liquid oils.

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