Frito-Lay will roll out deep-ridged potato chips in more than 10 countries this year, and has plans to expand the snack concept even further in 2015 as its international patent on the design pends.
Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.
Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.
Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
ConAgra Foods is facing a $117,000 fine after being hit with multiple safety violations at its Columbus-based flour mill.
American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.
tna has sold the first of its intelli-flav 3 closed-loop slurry (CLS) seasoning technology to the US and Iraq.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.
Indian Tobacco Company (ITC) will open a Rs.700 crore ($113m) food manufacturing facility producing branded packaged biscuits, snacks, noodles, juices and Atta (wheat/powder flour).
A London food firm has been ordered to pay £5,400 after one of its workers suffered serious finger injuries while cleaning a poorly guarded machine.
Frito-Lay has filed a patent for a pita chip production method that it claims reduces manual handling, wastage and plant footprint.
Snack maker Leclerc Foods USA has snapped up a building in Arizona and plans to invest $50m to expand its operations.
Nestlé will invest $60m to upgrade and expand cereal operations in Mexico, doubling capacity at the plant.
Potato chip waste converted into biogas to fuel production is a viable, eco-friendly waste reduction plan that other snack makers should consider, says the president of Naturally Homegrown Foods.
Nestlé has developed a method to manufacture crunchy, extruded purple sweet potato puffs to use in breakfast cereal and cereal bars.
ARO Pistachios Inc. has been hit with a warning letter from the US Food and Drug Administration (FDA).
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
Spiroflow’s remodelled T2 bulk bag discharger, which stops dust from settling on the machine and food items in the bakery and snack sector, will make its debut at FoodEx in March.
Nestlé has defended itself and its allergy charity consort against criticism of the marketing of its ''lunchbox friendly'' muesli bars to schools despite them being unsuitable for nut allergy sufferers.
The success of The Premium Snack Company’s freeze-dried veggie snack line depends on consumer understanding of the production process, says its sales and marketing director.
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