EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Two Californian women-owned companies have joined forces to prove that the next generation of plant-based foods can put the climate change fight back into the hands of consumers.
Tagatose is suitable as a partial replacer for sucrose in cookies,
according to a new study in sensory attributes, and could be used
to reduce metabolized sugars in the diet and as a prebiotic.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.