Snacks and Baked Goods
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Millbio and Thimus have measured consumer responses to bread formulations. Their research combines EEG recordings and questionnaires to investigate how ingredients, sensory qualities and nutritional messaging influence perceptions of functional bakery products.
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London wheat futures move above £200
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Codex adopts first baker’s yeast standard
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Waitrose recalls brioche over contamination risk
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Puratos fined over bakery dust exposure
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Heatwave cuts nine million tonnes from harvest
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Intersnack takes Utz private in $2.9bn deal
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Walker’s profits fall as costs squeeze bakery
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Doritos recall exposes packing-control failure
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Welsh snack producer triples line speed