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 says.
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.
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.
Packaging has a key role to play in helping meat develop from a commodity product into something more sophisticated, said Andrew Streeter of Pack-Track Datamonitor.
Successful use of high pressure processing technology (HPP) is less about the machine and more about a product’s passage to market, Avure’s Glenn Hewson told FoodProductionDaily.com at Anuga FoodTec.
X-ray systems are increasingly replacing metal detection equipment as food manufacturers respond to growing regulatory and consumer demands for safer products, said Terry Woolford of Eagle Product Inspection.
The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.
The food and beverage production industry is ramping up its innovation pipeline as a way of bucking the uncertain economic trend, Anuga FoodTec show director Peter Grothues told FoodProductionDaily.com at the event last week in Cologne, Germany.
The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
The trend for the development of next generation bioplastics will be led by the emergence of conventional materials such as polyethylene made from renewable and non-food sources, said Nestle’s global packaging chief.
Requirements for food packaging inks under Swiss national legislation have been in force for over one year, while new rules on food packaging inks exist in Germany but in draft form; we hear about the implications of these developments for the industry.
FoodProductionDaily.com caught up with regulatory experts Intertek in Düsseldorf last month to discuss the challenges for food and drink manufacturers around the Plastics Implementing Measure (PIM), which came into force last month.
Global capacity for biobased materials is set for huge growth over the next few years – but challenges remain as production moves inceasingly into emerging markets, said European Bioplastics.
What role will active and intelligent components play in future food and drink packaging? We caught up with Chip Tonkin, director of the US based Sonoco Institute of Packaging Design and Graphics at Interpack 2011 to find out.
FoodProductionDaily.com caught up with Multivac chief Hans-Joachim Boekstegers at the recent Interpack trade show to find out what makes the German-based company tick.
Brand differentiation is an increasing challenge for industrial cakes and biscuit makers and we caught up Tanis Food Tec at Interpack 2011 to hear about new technology for value added products.
Safety, sustainability and convenience were the main themes of Interpack 2011, and we caught up with the show's organisers to determine the health of the European food packaging industry.
Visitors to Emballage 2010 in Paris were given a world tour of ‘incredible packaging’ from students at Strate College Designers. Our camera to a look at some of their discoveries and asked what influenced their decisions.
European policy makers need to be aware that taking conflicting approaches on sustainability could affect the free flow of packaged goods, according to the managing director of Europen.
FoodProductionDaily.com caught up with Jean-Marc Passemard of Cermex at last month’s Emballage show in Paris to talk about the company’s innovative end-of-line packaging system.
FoodProductionDaily.com caught up with Ishida Europe’s Torsten Giese at the Emballage show in Paris last week to discover his take on how the sector is recovering from the global recession and how this is informing development trends.
A new stretchable paper may signal the beginning of the end for thermoform plastic trays, Billerud told FoodProductionDaily.com at the Emballage show in Paris last week.
Talking from the Brau Beviale trade fair in Nuremberg, Germany, Rexam executive John Revess outlined the lobbying and marketing work needed to improve the environmental image of the beverage can.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
FoodProductionDaily.com discussed the latest modifications to JBT FoodTech's Super Agi rotary sterilisation system at the recent IPA food processing show in Paris, with the global supplier explaining how its engineering team is looking to reduce...
French Minister for Industry Christian Estrosi gave an exclusive interview to FoodProductionDaily.com at the recent food processing trade show, IPA, in Paris
FoodProductionDaily.com caught up with Bizerba at the recent IPA trade show in Paris to hear about its single-drive belt checkweigher that scooped the process management and control award in the show's innovation competition.
Welcome to this seasonal holiday video from Decision News Media.As we prepare to celebrate our tenth anniversary next year and first year as part of William Reed Business Media, we present 10 fun number facts about our company. And, later this week, the...
Puratos’ R&D director explains how bakery products can be given a healthy edge by reducing the salt and fat content – and how the technical challenges can be overcome.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
FoodProductionDaily.com caught up with Ryan Guthrie of TM Robotics to discuss the specific applications for the food industry of the company's next generation line of pick and place robot systems.
FoodProductionDaily.com caught up with Ryan Guthrie of TM Robotics to discuss the company's new six axis model and its particular applications for the food industry.
Bob Hogan, director of international sales and marketing at flexible packaging suppliers, Zip-Pak, spoke to FoodProductionDaily.com about some of the misperceptions surrounding the concept of sustainability and food and beverage packaging.
FoodProductionDaily.com walked the floor at the recent Anuga FoodTec trade show to ascertain how the current economic climate is impacting on the food and beverage processing and packaging equipment manufacture sector.
David Haskins, marketing manager at Super Film Europe, talks to FoodProductionDaily.com about the company's latest packaging developments, which, he claims, are aimed at helping food processors enhance their green profile.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
