News & Analysis on the Bakery and Snacks Industries
Snack and convenience food consumption plays a dominant role inthe eating habits of almost half of British consumers, according tonew research published by Teagasc. And Irish food companies should be cashing in.
Danish oils and fats company Aarhus United saw third quarter profit falling by over 50 per cent as reduced margins, lower exchange rates, a decline in bulk oil sales and heightened competition, ate into the bottom line.
Traditionally, aluminium cans have been unable to hold milk products due to the risk factors associated with the decorative inks and varnishes that are tattooed onto the container. In the past these varnishes and inks have been unable to withstand the...
EU officials are hoping that genetically modified sweetcorn may prove to be the key to unlocking one of the bitterest trade rows in history. Despite fierce consumer opposition to genetically modified organisms (GMOs), the European Commission is to put...
The US Agricultural Research Service (ARS) has developed a new dough formulation to eradicate the musty, 'beany' aftertaste of some soy-based breads; a problem that has eluded food technologists since the 1970s.
UK-based Carlisle Process Systems is extending its range of stainless steel mobile tanks to include a new model capable of minimising waste. The new machine features a mirror finish to both internal and external surfaces, which helps to ensure that...
Researchers at the Georgia Institute of Technology are undertaking development of an automated product-inspection prototype, working with staff of Flowers Bakery in Villa Rica, Georgia.
Swedish firm Korsnäs Packaging has delivered a new fully automatic packaging plant to food division Regal Mölle in Moss, Norway. Regal Mölle, part of the Swedish Cerealia Group, produces ready-to-make bread, cake and waffle mix.