Chemicals and food improvers – a thing of the past for bakers?

As we progress into the age of heightened consumer awareness, it should be expected that the use of hazardous and toxic chemicals for disinfectant purposes and artificial shelf-life enhancers will soon become obsolete, short-sighted and old fashioned, says Radical Waters technical director, Robin Kirkpatrick. “Given the amount of ongoing research that is publicised, this further