Trials Prove Efficacy Of Bread Waste Reducer

February 11, 2010 Jane Byrne, Food Navigator.com

The trial phase on a starter that enables reprocessing of rejected bread has
demonstrated its efficacy in reducing waste within the bakery facility, claims
the Sonneveld group.

New Tortillas Bring Whole Wheat To Tacos, Snacks

Allied Blending & Ingredients, Inc. has introduced a 100% whole wheat tortilla Batchpak. In retail, label opportunities include excellent source of whole grains, good source of fiber and no cholesterol.

Stop & Shop Removes From Sale 24oz. Party Platter Cookies

The products have been recalled because they contain undeclared almonds and almond paste.

Quinoa And Buckwheat Top Nutrition Tables For Gluten-Free

The polyphenol content of quinoa and buckwheat flours may enhance the
nutritional profile of gluten-free formulations, and may be a better option than
amaranth, says a new study.

Penford Food Ingredients Launches PenTechGF For Bakery

February 11, 2010 Penford Food Ingredients

Penford Food Ingredients Co. has announced the launch of PenTechGF an ingredients system for gluten-free coatings and baking that leapfrogs current market offerings.