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.
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.
Intelligent packaging is not just about tracking products from factory floor to consumers’ cupboards, according to Mondi marketing and communication director Albert Klinkhammer.
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.
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.
