News & Analysis on the Bakery and Snacks Industries
With the increasing use of some of their raw materials for the production of biofuels, the foodindustry is calling on the European Commission to take measures to ensure they do not face further price hikes for their supplies.
Marigot is introducing a new version of its Aquamin ingredient, intended to facilitate calcium fortification in the burgeoning beverage market without impairing taste or colour.
Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.
A new robotic egg picker and sorter can reduce labour costs by about 83 per cent and improves packing quality, claims its manufacturer.