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Eaglestone’s new conveyor maintains product orientation while small diameter discharge rollers allow for tight transfers. Pic: Eaglestone Equipment

Advances in bakery and snack processing

Eaglestone keeps cookie and bar lines moving

By Gill Hyslop

Eaglestone Equipment has developed a new conveyor to help bakery and snack processors speed up production of small products like cookies and snack bars.

Planet Dryers offer a comprehensive selection of roasting, toasting and thermal expansion equipment. Pic: Planet Dyrers

Advances in bakery and snack processing

CPM swoops up snacks industry standards setter

By Gill Hyslop

Turnkey equipment manufacturers CPM Wolverine Proctor has acquired UK specialist engineer Planet Dryers Ltd., best known for its triple-pass dryer that has set the industry standard for the snacks market.

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

Andrew Pyne takes over as chief executive of the Federation of Bakers. Pic: FOB

Federation of Bakers gets new lead

By Gill Hyslop

The UK’s Federation of Bakers (FOB) has appointed Andrew Pyne as its new chief executive, taking over from Gordon Polson who is retiring after 17 years at the helm.

Kellogg's Special K line up has been reformulated to contain around 20% less sodium. Pic: Kellogg's

Kellogg’s 12-month quest to reduce salt in Special K

By Gill Hyslop

After a year of tinkering around, the breakfast cereal giant’s food developers have successfully reduced the sodium content in its Special K cereal range by around 20% – without dramatically changing its iconic flavour profile.