The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.