The Defence Food Research Laboratory (DFRL is now looking at fortification of vitamin and minerals into baked foods. The key intention is to enhance

A December 2009 petition asking the Food and Drug Administration to allow the use of vitamin D2 bakers yeast in baked foods at higher levels was appro

The Food and Drug Administration approving a petition from Lallemand, Inc. will make it easier for bakers to achieve claims for their products, accord

Florida Food Products, Inc. introduced its FiberGel LC ingredient at the American Society of Baking’s BakingTech 2013 going on in Chicago through Tues

Eating fried and or baked foods may increase risk of lymphatic malignancies drastically in men, according to a new epidemiological study released in P