When products fail during shelf-life despite a "clean" micro result at release, the usual suspects (coliforms, yeast, mould) often get cleared, but the real cause may be flying under the radar entirely.
Author: Anneri Carinus, Marketing Manager

When products fail during shelf-life despite a "clean" micro result at release, the usual suspects (coliforms, yeast, mould) often get cleared, but the real cause may be flying under the radar entirely.
Author: Anneri Carinus, Marketing Manager

Dietary fibre has become one of the most important functional ingredients in modern bakery formulations, valued for both nutrition and processing performance. As consumer demand for healthier products grows, understanding how fibre interacts with the gluten-starch matrix is key to getting formulations right

GLP-1 medications are reshaping the food industry. Here's how manufacturers must adapt.
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- Dr. Tertius Cilliers, Synercore CEO