Blog: And no more broken biscuits

Catherine Sleep | 3 October 2003

It may sound comical, but broken biscuits make a serious dent in manufacturers’ bottom line, as well as causing untold irritation to shoppers. The problem isn’t always down to rough handling either. A PhD student has used a laser technique to discover that the problem often lies with the interaction between moisture in the air and moisture in the biscuit that takes place while the biscuit is cooling down after baking. His findings could help biscuit makers adjust the humidity and temperature of their production lines to make their biscuits more robust. Good stuff.

Hope for crushed cookies


BLOG

US food agency hints at direction of travel with "policy roadmap"

It's light on specific details but a new "strategic policy roadmap" for 2018 from the US Food and Drug Administration should give manufacturers a sense of where the agency could be looking to act this...

BLOG

Vegan tourist tales

I sampled some of the products launched in the UK in the New Year, aimed at those seeking to eat more healthily or cut down on their meat consumption....

BLOG

"We're evolving" - flagship US lobby group insists change coming as more members quit

Hershey and Cargill are the latest US-based food majors to have decided to leave The Grocery Manufacturers Association - and the lobby group says it is looking to change to meet the "disruption" in th...



Forgot your password?