Ingredients Opinion

‘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

My Account

Promotional Features 

Most read



See all events