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Processing Equipment & Systems, Automation, Control

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Bosch to develop five axis robots for more shelf ready retail packaging

Bosch Packaging Technology has redesigned its Delta robotic (D3) packaging portfolio to give food producers a more simplified platform design, faster changeovers and ease of use.

Eco-proof: Ultrasound bread proofing tech close to commercialization

A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.

Patent Watch

Puffed nut future? Frito-Lay files patent for expansion method

Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.

Patent Watch

Nestlé files patent for ‘light’ but sturdy oven-puffed snack

Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.

News in brief

Frito-Lay to modernize Canada plant

Frito-Lay will modernize its Ontario plant in Canada, helped along by a $3m investment from the local government.

FDA revokes GRAS status of partially hydrogenated oils; allows food industry to file petition to permit specific uses

As widely expected, the FDA has finalized plans to revoke the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply. However, it says manufacturers may petition the agency to permit specific uses of PHOs.

EVT launches 3D Robotguidance for gingerbread

‘China is still one of the biggest markets for vision systems’

China is still one of the biggest markets for vision systems, says EVT (Eye Vision Technology) as it launches the EyeScan 3D for its image processing software.

News in brief

Fortress supplies 7 Stealth metal detectors for bakery

Fortress Technology has supplied seven Stealth metal detectors with Vector conveyors in the bakery of a UK retailer.

Highest consumption of ice cream is in North America

Tetra Pak launches world first high capacity ice cream extrusion line

Tetra Pak says it has developed an ice cream extrusion line with the highest capacity in the world, producing up to 43,200 pieces of ice cream sticks and sandwiches per hour, (the average is 36,000) with plans to launch a second one in Q1 next year.

Campden BRI: Reduced-sugar oat bars possible thanks to beta-glucan

Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.

News in brief

UNL to research low-moisture food safety techniques

The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.

Dispatches: Campden BRI Snacks Technology Conference

Nutrition promise via extrusion ‘potentially huge’, says food technologist

Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.

Big baking: The trends, challenges and opportunities

Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?

News in brief

Mekitec bakes up x-ray imaging machine for growing company

Mekitec has helped an expanding US-based bakery deal with increased demand.

Lawyer: FSMA is going to hit small snack makers hard

The Food Safety Modernization Act (FSMA) is going to squeeze smaller snack players who may not have the finances and resources to implement required changes under regulations, warns a lawyer.

Dispatches: Campden BRI Snacks Technology Conference

PepsiCo: Validating the kill step in oats is a ‘complex’ task

Working to validate the kill step in mass oat production is extremely complex, says the head of process authority at PepsiCo Europe.

Patent Watch

General Mills files patent for oil removal in snacks

General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.

Dispatches: Campden BRI Snacks Technology Conference

Safe snack NPD: Microbial risks must be considered, warns expert

Snack product developers must carefully consider microbial risks that could be associated with use of new ingredients or processes, says an expert.

Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation

Big baking: Policy change has never been this busy, says ABA

Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).

Dispatches from Hispack 2015

tna sees increasing demand for healthier snacks with fun flavours, formats and sizes

There is an increasing demand for healthier snacks with innovative flavours, formats and sizes and this trend will continue to grow over the coming years, according to tna.

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