News & Analysis on the Bakery and Snacks Industries
A new infrared scanner capable of telling bakers exactly when their dough will be perfect for making bread, cakes and other baked goods has been developed by the UK's largest independent food and drink research group, writes Chris Mercer.
Microsoft Business Solutions is working with a small US food manufacturer on an RFID scheme designed to help small and midmarket segment businesses meet RFID mandates and drive efficiencies in internal operations.
A re-vamped, state-of-the-art factory, which can produce 50,000 bottles of soft drinks every hour, has just been opened by Polish soft drinks company Hoop, giving the company the perfect platform to penetrate European markets, writes Chris Mercer.
Artificial sweeteners will lead the growth in the food additives market on the back of rising consumer demand for functional foods, closely followed by nutraceuticals and food preservatives, but flavours will remain, by far, the largest product segment.
Three major European brewing companies are competing to purchase a small brewery in the previously unexplored region of Russia's far east, as the scrap to profit from one of the world's fastest-growing beer markets hots up.
US-based packaging distributor Hughes Enterprises argues that attention to packaging is vital in ensuring total supply chain safety, reports Anthony Fletcher.
Ishida Europe has devised a fully automated solution for packing fresh produce, meat and fish into trays that it claims maximises production efficiency, provides comprehensive quality control and offers a reduction in waste.
Russian dairy giant Wimm-Bill-Dann is looking to increase its hold on the country's dairy market by tapping into the under-exploited Urals region. But after a year of falling profit margins, is the company biting off more than it can chew? Chris...
Starbucks Coffee has formed a partnership with a US development agency and environmental conservationists to help ensure a sustainable supply of high quality coffee from Latin America.
A new canola oil created by Dow AgroSciences and sourced from a seed with a low saturated fat content could be the latest alternative for biscuit and confectionery manufacturers looking to eliminate trans fatty acids from their products.