Bosch Packaging Technology has redesigned its Delta robotic (D3) packaging portfolio to give food producers a more simplified platform design, faster changeovers and ease of use.
A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.
Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.
Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.
Frito-Lay will modernize its Ontario plant in Canada, helped along by a $3m investment from the local government.
As widely expected, the FDA has finalized plans to revoke the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply. However, it says manufacturers may petition the agency to permit specific uses of PHOs.
China is still one of the biggest markets for vision systems, says EVT (Eye Vision Technology) as it launches the EyeScan 3D for its image processing software.
Fortress Technology has supplied seven Stealth metal detectors with Vector conveyors in the bakery of a UK retailer.
Tetra Pak says it has developed an ice cream extrusion line with the highest capacity in the world, producing up to 43,200 pieces of ice cream sticks and sandwiches per hour, (the average is 36,000) with plans to launch a second one in Q1 next year.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.
Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.
Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Mekitec has helped an expanding US-based bakery deal with increased demand.
The Food Safety Modernization Act (FSMA) is going to squeeze smaller snack players who may not have the finances and resources to implement required changes under regulations, warns a lawyer.
Working to validate the kill step in mass oat production is extremely complex, says the head of process authority at PepsiCo Europe.
General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.
Snack product developers must carefully consider microbial risks that could be associated with use of new ingredients or processes, says an expert.
Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).
There is an increasing demand for healthier snacks with innovative flavours, formats and sizes and this trend will continue to grow over the coming years, according to tna.