Frito-Lay has developed a method to adhere large, three-dimensional food flakes such as meat and vegetables to regular snacks, to emulate pizza, nachos and tostadas.
United Biscuits (UB) has developed a sustainability initiative by using waste cooking oil to power 12 of its lorries and plans to roll out the project further across the business.
Glanbia Nutritionals will start milling gluten-free oats in November at its Irish food grade mill - verifying the entire process with a closed-loop supply chain.
Ammeraal Beltech has received EC food contact approval for its AmDough rotary moulder belts.
General Mills says the need to offset inflation is as strong as ever as it broadens the scope of cost saving measures across the value chain.
Frito-Lay has filed a global patent to make snacks with high fruit content that combine crunch with a melt-in-the-mouth sensation.
Campbell Soup-owned Plum Organics has halted production of its kids’ rice milk snack line Little Crèmes after issuing a recall over choking hazards.
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
Pro Mach has acquired Benchmark Automation in a move to strengthen its offer to the bakery market, as it predicts ‘significant growth’ for the sector.
Improved supply chain productivity using automation and better go-to-market delivery systems has driven core operating profit up 6% CAGR, says the president of Frito-Lay North America.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert.
The closure of Allied Bakeries’ Orpington plant in Kent threatens up to 170 jobs and local MP Jo Johnson has demanded answers from Allied’s parent company Associated British Foods (ABF).
Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.
Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.
Archer Daniels Midland (ADM) has agreed to pay a civil penalty of $430,000 to settle allegations that it violated the Clean Water Act (CWA) at five large oil storage facilities.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
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.