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.
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.