The European Parliament requested EFSA’s scientific opinion on the potential health risks posed by microplastics in food, water and air, mirroring the public’s increasing interest in the issue. EFSA experts will review the latest evidence on microplastics.
Two popular baking books by wheat expert Prof. Dr. Friedrich Longin are now available in a single volume, compiled in English and offered as a free download. The volume combines two books previously published in German.
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
Targeted cleaning can be adapted to the status of the pipelines for efficient operations.
How the EU can support the sustainable growth of the European bakery ingredients sector.
Researchers from the University of Hohenheim are testing colored wheat breads in a baking marathon held from May 8 to 9, 2025. Specialists will bake breads using flour from 25 different wheat varieties.