Ingredients

Legal: ‘The issue with using insect-derived products is its status as a novel food’

John Mitchell, partner at law firm Blake Morgan, looks at the legal issues around enriching flour with insect protein

‘Organic pastry enables positive life choices’

Hamish Renton, managing director of food and drink industry consultancy HRA, looks at whether launches such as an organic bakery case from Pidy could represent a tipping point for organic baked goods in the UK

The wholemeal truth?

John Mitchell, partner at law firm Blake Morgan, looks at what constitutes ‘wholemeal’ flour under EU regulation

'Surely individual responsibility for portion control has to be a target for PHE'

Stan Cauvain, co-founder and director, BakeTran, on the challenge of recent calls for a 20% calorie reduction in baked goods

Charcoal health claims: not such a grey area

John Mitchell, partner at law firm Blake Morgan, looks at the question of health claims relating to charcoal

To fortify or not to fortify?

John Mitchell, partner at law firm Blake Morgan, looks at the issues of flour fortification

‘Oat fibre is of particular interest to baked snacks manufacturers’

Nancy Gaul, global marketing director, Tate & Lyle, on the role fibre –  particularly that from oats – can play in sugar reduction in snacks

Karl De Smedt: ‘Sourdough chimes with the trend for local’

Puratos global communications & training manager Karl De Smedt on the latest  trends shaping the sourdough market

‘Bread and wheat flour continue to be demonised’

Duncan Monroe, president, National Association of British and Irish Flour Millers, looks at the challenges and opportunities facing the milling industry

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