Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs for the food and beverage industry to follow and improve shop floor activity in real time and with low disruption.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
According to Nourish Snacks' CEO, Joy Bauer, the breakfast category is not doing as well as it used to, but as the company's granola bites are not just a breakfast item, it's capitalizing on the "explosion" in the grab-and-go...
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Producing smaller portion sized packaging for snack manufacturers will be Bosch’s next major focus, the packaging technology firm’s product manager, Jason D’Arcy, told BakeryandSnacks during the recent Snaxpo in Savannah, Georgia.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade and company own labels, such as Nestlé’s Cocoa Plan, but all agree social responsibility should be a priority for chocolate makers.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.