A study published in the Journal of Agricultural and Food Chemistry shows that tweaking amounts of ferulic acid in whole wheat bread can alter the fla

Research undertaken by Campden BRI has shown that baking time in the bread making process can be reduced, delivering financial and environmental benef

Salt levels in UK bread have fallen by an average of 20% over the last 10 years, according to new research from Queen Mary, University of London.

Novozymes has launched two new solutions to enhance freshness in packaged bread.

British bakers seeking to recreate the unique taste and texture of French bread have a treat in store for them.

Corbion has launched Verdad MP100, a natural flavor inhibitor, which matches calcium propionate for mold control and tops competing clean-label soluti

A bread alternative based on fibres, proteins and gum arabic has been formulated in order to keep up with current trends for low-carbohydrate and glut

Japan's Ministry of Agriculture is seeking to buy a total of 42,908 tonnes of June-loading Canadian Western Red Spring wheat in atypical tender to mee

Asda has launched its biggest ever January ‘value’ campaign with £50m invested in price reductions for key products like bread, meat and toiletries.

US-based Tribe has introduced new Limited Batch flavor called Rosemary Focaccia, a zesty, tasty and fragrant spread, which captures the essence of the