Processing & Packaging

Headlines > Processing & Packaging

Email this page News by email Send a press-release

News in brief

NovaGreen to produce sugar substitute xylitol for North America

16-May-2012 - Canada-based refinery NovaGreen has announced plans to produce sugar substitute xylitol over the next two years to supply confectioners in North America.

Film extends shelf life through high oxygen protection - ExxonMobil

16-May-2012 - ExxonMobil Chemical has launched a film which it claims will extend product shelf life due to high oxygen protection.

Kellogg’s revamps brand, but significantly?

15-May-2012 - Global cereal giant, Kellogg’s is investing in a ‘significant’ revamp of its 106-year-old brand in a bid to resonate better with today’s tech savvy consumers, but analysts say it won’t be anything significant.

Bimbo Bakeries to build $75m factory in US

14-May-2012 - Bimbo Bakeries USA plans to invest $75m in a new facility in Texas, US, to produce bread and buns.

Antimicrobial packaging will reduce food waste - LINPAC

11-May-2012 - Linpac Packaging has unveiled a range of trays and films that can use additives to make the product inside last longer.

Nordic coalition issues FCM printing ink checklist to bridge regulation gap

04-May-2012 - An international trade coalition has called for more harmonised legislation on printing inks used in food contact materials (FCM) as it issued comprehensive in-house guidance notes in a bid to aid safe practice and compliance from players throughout the supply chain.

Explosive growth predicted for Indian packaged food sector

04-May-2012 - The Indian packaged food industry is forecast to see average annual growth of up to 20% that will see it double in value to reach US$30bn by 2015, according to a leading trade body in the country.

Campden adds continuous sheeting process to research bakery

02-May-2012 - Research institute Campden BRI has incorporated a continuous sheeting process into its bakery to enable it to analyse different formulations and processing regimes.

Process analytic technology boosts product quality and yield, cuts costs - company

24-Apr-2012 - Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec last month.

Reading Bakery introduces ‘first’ continuous mixing system for crackers

24-Apr-2012 - US-based technology firm Reading Bakery Systems has claimed to have developed the world’s first continuous mixing technology for snack crackers.

Edible food packaging dissolves in water – developer

20-Apr-2012 - A US company has developed a food packaging technology that dissolves when exposed to water and said it is ready for commercial roll-out as soon as individual customers’ needs are satisfied.

X-ray launch meets industry drive to replace metal detection systems - Eagle

17-Apr-2012 - X-ray systems are increasingly replacing metal detection equipment as food manufacturers respond to growing regulatory and consumer demands for safer products, said Terry Woolford of Eagle Product Inspection.

News in brief

Baker Perkins revamps sales operation

13-Apr-2012 - Equipment supplier Baker Perkins has reorganised its sales team following the departure of a veteran sales manager.

Improved cutting using ultrasound in bakery and confectionery, claims Döinghaus

10-Apr-2012 - A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus

Exclusive interview

Food Safety Modernization Act a game changer for packaging machinery design - PMMI

10-Apr-2012 - The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.

Alternative bread process to improve quality and cut costs – Campden

05-Apr-2012 - Research institute Campden BRI has partnered with equipment firm Rondo to commercialise an alternative bread process that it claims can improve bread quality and reduce costs for manufacturers.

ExxonMobil touts energy saving claims for food grade lubricants

04-Apr-2012 - FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.

Increased output with automated dough handling, claims Diosna

03-Apr-2012 - Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.

DISPATCHES FROM ANUGA FOODTEC

Anuga FoodTec - innovation powerhouse

02-Apr-2012 - The food and beverage production industry is ramping up its innovation pipeline as a way of bucking the uncertain economic trend, Anuga FoodTec show director Peter Grothues told FoodProductionDaily.com at the event last week in Cologne, Germany.

Scraped-surface heat exchanger takes high viscosities, claims Alfa Laval

02-Apr-2012 - Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.

Strategies for improving the sensory profile of sodium reduced bread

29-Mar-2012 - Lowering sodium content in bread brings with it significant technological challenges for the industry as sodium plays a major role in dough formation, fermentation rate, flavour and eating properties of bread. Several strategies have been tried and tested by industry such as a gradual salt reduction over longer time periods or replacement of sodium by blends of other ions. However, maintaining the sensory profile of bread while using these methods has not proved easy. Bread makers, under pressure to meet government salt reduction targets, are contributing to on-going research to establish new approaches to cut sodium content in bread that can deliver on flavour and texture.We ask how effective new sodium reduction techniques such as taste-taste interactions or multisensory interactions are and look at emerging approaches to amplify taste perception. We also look at consumer reaction to sodium reduced bread.

Dispatches from Anuga Foodtec 2012

Increased shelf-life and cost savings with grain milling by-products, claims Bühler

29-Mar-2012 - Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

Dispatches from Anuga Foodtec 2012

Alfa Laval claims 30% energy saving over tubular with fusion heat exchanger

29-Mar-2012 - Technology firm Alfa Laval are presenting a fusion heat exchanger at this year’s Anuga FoodTec trade show, which it claims can reduce operating costs and be used at higher pressures than conventional tube and plate exchangers.