Mekitec has helped an expanding US-based bakery deal with increased demand.
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.
Working to validate the kill step in mass oat production is extremely complex, says the head of process authority at PepsiCo Europe.
General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.
Snack product developers must carefully consider microbial risks that could be associated with use of new ingredients or processes, says an expert.
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).
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.
Following successful pilot projects with Kellogg’s, Meadow Vale Foods and food processors ABP, Oxifree anti-corrosion resin has signed an agreement as the official supplier for Kellogg’s UK.
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.
Chilled sheeters can help when processing typically sticky gluten-free dough, says Reading Bakery Systems.
‘The bakery sector is extremely broad, covering anything from ingredients, mixes and blends to bread, rolls, cakes and pre-made snack foods.
Extruded snack makers are using low output machines to run R&D tests in-house and many are working to develop healthier variants and inventive shapes, say equipment suppliers.
Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.
Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.
CDR and Filsorb have launched a benchtop analyser for quality control of raw materials when purchased, stored and during production.
A laser sorter has helped reduce false rejection rates at the Morada nut company, according to the firm behind the technology.
CSB-System is offering bespoke software to help optimize efficiency and traceability in bakery production amid market pressure for speed, quality and reliability.
Heat and Control plans to open a large-scale manufacturing facility in India to serve a rapidly growing snacks market and bolster business in the country, its sales head says.
RF Biocidics has installed its radio frequency equipment at an almond firm to eliminate possible harmful contaminants.
Bühler has carried out tests with the American Peanut Research & Education Society (APRES) to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using Salmonella surrogate, Enterococcus faecium.