date:Dec 11, 2013
lation on the permitted aluminium content in foodstuffs tighten. As a result SALP will no longer be permitted for use in the majority of bakery products within Europe as of 1st February 2014 as stipulated in the amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives.
Due to this new legislation, many bakeries and chemical leavening agent manufacturers are seeking