Italian researchers tested whether bitter wormwood extract can be used in biscuits without affecting quality. Using alginate microencapsulation, they showed that key bitter compounds survive baking and can be added with only minor sensory impact.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.

General Mills will invest $54 million to expand its James Ford Bell Technical Center in Golden Valley, Minnesota, in what is said to be the largest upgrade in the facility’s history.