Fabcon Food Systems (FFS) has developed a range of packaging machines with NPS (National Packaging Systems) in South Africa, which can replace old bag makers on Wright Machinery with the same footprint, at higher speeds.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
AIB International has developed a Hazard Analysis Critical Control Points (HACCP) online course to provide practical and relevant instruction.
Frito-Lay has been granted a US patent for its manufacturing process to bake snacks that maintain the taste and texture of a fried product using a hydration step.
A report from lobby group Pesticide Action Network (PAN UK) claims nearly two thirds of UK bread tested between 2000 and 2013 contained pesticide residues, but DEFRA says there is no threat to human health.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
The sale of 2 Sisters’ Avana Bakeries site has offered hope to workers who faced losing their jobs because of its previously announced closure, although concerns remain about its future.
Stable Micro Systems has added calculations to its non-contact laser-based volume measurement instrument to respond to industry needs.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the final document due in September.
Peanuts, wheat and egg are among several allergens that continue to be a global public health issue, and so industry must act with caution when developing allergen-free products, warns a scientific expert.
Surfacing Processing Ltd (SPL), a UK chemical cleaning company whose clients include Mars and Cadbury, is launching a bakery division after developing a non-stick engineered coating for bakeware.
PepsiCo has inaugurated its first R&D facility in Mexico – a baking innovation center that will be dedicated to strengthening its better-for-you portfolio across brands like Quaker, Lay’s and Sabritas.
Australian retail major Coles misled consumers with false claims that its bakery products were ‘freshly baked’ in store when they were par-baked, the Federal Court of Australia has ruled.
Healthier products remain a top consumer demand, interpreting and communicating health claims is an ongoing challenge, and food safety is top of mind amid eco-friendly advances, according to Leatherhead Food Research.
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
The Middle East is the fastest growing market, in terms of business growth for tna, according to Michael Green, managing director, tna Australia.
Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.
As part of FoodProductionDaily’s ongoing series of 60-second interviews with the movers and shakers of the food and beverage industry, we caught up with Sam Millar, director of technology, Campden BRI.
WP Bakery Group subsidiary Riehle has upgraded its donut fryer, switching to digital for improved temperature control, its export manager says.
Extruded snack lines that enable high throughput to cut costs are in demand, says extrusion specialist Clextral.