In the past five years, together with partners, Dr. Peter John, CEO of RPE.InfraTherm GmbH, has developed a new technology to transfer energy into dough that differs from baking using mainly convective heat.
While rice and noodles remain staple foods throughout Asia, the production and consumption of bakery products and in particular bread is growing, in part at the expense of rice.
Since the discovery by Swedish scientists that acrylamide is formed during browning processes in foods containing starch, the industry and…
Hands are the main transmission route (around 80 %) for pathogens and bacteria. The importance of the subject of hand hygiene becomes clear when that is borne in mind.
Around the world various initiatives have been and continue to be implemented to improve the overall healthiness of common foods. These interventions have led to ever increasing pressures on food manufacturers
The British Retail Consortium (BRC) published Version 8 of the Global Standard for Food Safety Issues in August 2018 – this version comes into force in February 2019.