Ishida Europe plans to expand into Africa next year and snacks will spearhead the move, its managing director says.
An upcoming conference will bring together top food firms and industry suppliers to hammer out sustainability, design and other packaging issues.
Ishida Europe has developed a new snack pack sealing system that uses ultrasonic technology – enabling manufacturers to make drastic film savings.
Amcor Flexibles has optimized its ‘bag-in-box’ technology to offer greater protection against contamination of products like cereals from carton board, inks or the environment, it says.
Green polyethylene (PE) is growing with Tetra Pak, General Mills and Danone adopting the technology but is not yet at full capacity, according to Braskem.
A Sonoco Plastics package has landed first-place honors for its design and sustainability.
Insignia Technologies will go ahead with trials in the US, UK and Europe after renewed interest with a sizeable cash investment.
Kellogg has developed an interactive music mobile app with entertainment major Live Nation but the move will only be semi-interesting for consumers and considered a novelty, says an analyst.
Automotive specialist SAS Automation dived into the bakery sector three years ago and says it plans to be a major player in de-panning within the next two.
The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.
Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).
A retail survey has predicted that $2.08bn will be spent on candy in America this Halloween, but what can snack manufacturers do to get a bite of the spook season action?
A weaker US dollar has helped drive international business for spiral conveyor specialist G&F Systems, a senior associate says.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable Together) award winners at IBIE 2013.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Walkers Snack Foods has withdrawn a batch of its crisps because the product contains egg and shrimp that are not declared on the label.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
Flavor Shakes, which makes containers for sugar sprinkles and spices, has saved the company thousands of dollars by creating a patent for stackable plastic containers.