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News > September 2012

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Zip-Pak upgrades bag resealing potential

Zip-Pak has upgraded its bag resealing offering with the launch of Vector, a new concept designed to offer greater protection for food and homecare products against picking up moisture and...

Frito-Lay and Innovia Films settle film patent dispute out of court

Frito-Lay and Innovia Films have reached an out of court settlement over patent rights for a biodegradable film used in packaging for crisps and snack bags.

News in brief

General Mills issues voluntary recall on granola bar amid allergen label mishap

General Mills has issued a voluntary recall on a single day’s production of Almond Nature Valley Sweet & Salty Nut Granola Bars as it may contain unlisted allergens.

Functional flours plug new gluten price concerns: Mühlenchemie

Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.

Dispatches from IBA 2012

Arla talks egg replacement and cost savings

Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com...

Dispatches from IBA 2012

Improved energy savings with new deck baking oven, says MIWE

Equipment supplier MIWE has introduced a deck baking oven at IBA 2012 that is 15% more energy efficient that its last model.

Dispatches from IBA 2012

Sustainability disconnect: The challenge of quantifying green bakery efforts

Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.

Top 10 US snack brands: A consumer choice

Brand perception firm YouGov BrandIndex polled US consumers to find out what the top 10 favorite snack brands are for 2012.

High-fiber breads: Clean label and sensory pitfalls plugged, says DuPont

Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.

Buckwheat benefits linked to d-fagomine content

A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says...

Dispatches from IBA 2012

New heat recovery system saves money: WP Green

Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green...

News in brief

Functional Technologies’ acrylamide-prevention yeast set for pilot scale production

Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply of its acrylamide-preventing strains.

Dispatches from IBA 2012

Citrus fibers give 70% cost saving as partial egg replacers, claims Fiberstar

Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.

Kellogg-Wilmar JV should target China's $13bn snack sector, not cereal: Analysts

Kelloggs’ 50:50 joint venture with agribusiness giant Wilmar must target the lucrative snacks sector as Western breakfast cereals remain unpopular in China and local competition is strong, say analysts.

Kellogg strikes cereal and snack joint venture with Chinese monopoly Wilmar

US cereal giant Kellogg has struck a 50:50 joint venture with Chinese agribusiness monopoly Wilmar International that will manufacture and sell cereals and snacks across the country.

Dispatches from IBA 2012

Control raising agents for sodium reduction, says Campden BRI

Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.

‘Outlook for the repositioned business is excellent’: Aryzta CEO

Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.

PepsiCo back in the firing line over all-natural claims as new class action targets Frito-Lay

PepsiCo has been targeted by the latest in a string of class action lawsuits alleging big brands are misleading consumers by labelling products as ‘all-natural’ when they contain genetically modified...

Dispatches from IBA 2012

Energy-use halved with new Nielsen chocolate enrober, claims Aasted

Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.

Guest article

The challenges of ‘natural’ and ‘bumpy road’ tests: Efficient troubleshooting in action

Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s...

Dispatches from IBA 2012

AMF, Tromp and Reading: The three-pronged bakery powerhouse?

Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.

Dispatches from IBA 2012

Premium and health: A dedicated focus for Bakels

Bakels’ health and indulgence focus simply mirrors what the market is dictating, says its MD.

Dispatches from IBA 2012

Vacuum cooking film slashes formulation costs: Multivac

A new, vacuum film pack enables bakery firms to slash formulation costs and increase shelf-life when cooking products, Multivac says.

News in brief

Pringles’ Salt & Pepper shake up

Kellogg-owned Pringles has added a Salt & Pepper flavour to its UK range in a bid to boost sales.

Guest article

Expert outlines top 10 tips for efficient formulation troubleshooting

As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation...

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