Ishida Europe plans to expand into Africa next year and snacks will spearhead the move, its managing director says.
Traditional Irish blaa bread joins the likes of the Cornish pasty as it is granted Protected Geographical Indication (PGI) by the European Union.
Olympus Automation has won a £1m ($1.6m) grant from the UK’s Technology Strategy Board (TSB) for its PDX technology, just weeks after a former Baker Perkins chief joined the company.
Kellogg is forging ahead with sustainability goals by offsetting half of the electricity use at its waffle plant in California using fuel cell technology, its chief sustainability officer says.
Fortress Technology has received IP69K rating for its Stealth mode of metal detector, stressing the importance of robust washdowns in food safety.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.
Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
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.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).
US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.
The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.
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.
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’…
Frito-Lay has cut costs by installing energy-efficient screw blower technology at its wastewater treatment plant in Turkey and re-using potato chip waste for crop fertilizer.