dispatches from IFFA 2013

JBT FoodTech launches contact cooker at IFFA

Efficiency and cleanability are the main benefits of JBT FoodTech’s contact cooker launched at the IFFA 2013 Trade show in Frankfurt.    

Dowson eyes European expansion after UK acquisition

Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.

How to slash oil content in sweet potato chips by 60%: Study

The oil content of sweet potato chips can be reduced by 60% if vacuum fried with an additional de-oiling mechanism, finds new research.

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

ADM edges closer to A$3.4bn GrainCorp takeover

ADM will put forward a third, higher bid of A$3.4bn ($3.5bn) for Australian bulk grains specialist GrainCorp after a full financial review of the company.

Millet promise stopped short by processing shortfalls, review

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.

Researchers target acrylamide reduction in potato chips

Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.

Ultrasonic cutting device boosts flexibility for bakery industry

Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems. 

NJ firm launches ‘world’s first low fat, low calorie, snack nuts’. But are they better for you?

A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut shapes’, dried, coated and roasted. 

New technology supports heat-sensitive nutrients in snacks and biscuits

Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.

Food spray guns slash time and wastage for bakers, says KREBS Switzerland

Food spray guns for coating and glazing can reduce time and wastage for bakers, says developer KREBS Switzerland.

Vie de France consolidates production as demand outstretches capacity

Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.

Kellogg talks on Special K contamination, Bimbo Bakeries issues recall due to machine fault

Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.

Rethinking sandwich cream processing after trans fat removal

Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.

ABA ENERGY GUIDE: EMERGING TECHNOLOGIES

Emerging technologies offer promise for energy efficiency, says American Bakers Association

Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).

ABA Energy Guide: Light Savings

American Bakers Association sheds light on energy savings

The American Bakers Association (ABA) has produced a guide to energy saving for industrial bakers that says costs can be significantly cut by making the right lighting choices.

Hot extrusion process can manipulate nutritional status of RTE snacks: Review

There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.

Canada Bread CEO on bakery closures: “We must adapt to food inflation and rising costs”

Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.

News in brief

Allied Bakeries reveals new ‘energy efficient’ production line

Allied Bakeries has invested in a new “energy efficient” bread production line at its Stockport bakery, as part of its £35M capital expenditure programme.

GEA launches speedy freezer concept

GEA Refrigeration Technology is offering manufacturers better quality food quality, longer shelf life and improved capacity with the launch of a High Velocity Freezer (HVF) unit.