Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
G.Mondini and Digi Europe have collaborated to launch an integrated weigh station with a coding system that allows printing directly onto film on the top of the tray, eliminating the need for labels and the cost of dispersing unwanted backing paper.
Aggrieved companies and trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
Albis said its oxygen scavenger offers quality improvement for long shelf life products that are sterilised such as ready meal trays and bag in box pouches for wine and fruit juices.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
The Sustainable Packaging Coaltion (SPC) is key to get everyone's voice at the table to address problems throughout the chain, according to its director.
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Intelligent packaging is not just about tracking products from factory floor to consumers’ cupboards, according to Mondi marketing and communication director Albert Klinkhammer.
Bosch Packaging Technology launched multiple machines for the food and drink industry designed to cater for manufacturers’ demand for speed and versatility at trade show FachPack 2012 in Nuremberg, Germany.
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.
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 investigates.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec...
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.
Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.
Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.
BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.
As Pack Expo 2011 closed its doors yesterday in Las Vegas, FoodProductionDaily.com spoke to Jorge Izquierdo from show organisers PMMI for their reaction to the three-day event.
Bosch packaging chief Friedberg Klefenz said talk of another economic downturn has failed to dent the company’s buoyant order books as he also forecasts strong growth in its Chinese operations.
FoodProductionDaily.com caught up with Jorge Izquierdo, from trade association PMMI, to discuss what their latest forecasts for the US food and beverage sectors mean for packaging machinery manufacturers.
Allied Bakeries operations director, Nick Law, tells FoodManufacture.co.uk what makes a good manager. In an age of skills shortages, Law tells Mike Stones that the company looks for leaders, who drive staff to achieve more at a higher level collectively...
The growth in machine-to-machine communication systems in the packaging sector is an opportunity industry players should take full advantage of, says North American trade association PMMI.
While flexible packaging has always scored highly on lightweighting in terms of green metrics, its use of incompatible laminate layers has presented problems in terms of end of life disposability, said Innovia.
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its Worldwide...
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Paola Barilla, vice president of pasta and bakery group, Barilla, is taking on the presidency of the Italian packaging trade show – IPACK-IMA – in 2012. We caught up with him at Interpack to hear about the group’s approach to sustainable growth.
Collaboration with other biopolymer producers on material development has resulted in bioplastics that can compare to conventional packaging materials in terms of barrier properties and functionality, said Innovia Films.
In today’s leaner economic climate, packaging players not only have to be cost competitive but also offer innovation in design and deliver on sustainability.
A lack of recycling options makes compostable materials the best option for flexible packaging films in the dry food market, according to Innovia Films.
