News & Analysis on the Bakery and Snacks Industries
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
Significant cuts in average giveaway and the ability to handle high value products at faster speeds are benefits claimed for a German nut processor after switching from volumetric methods to multihead weighers.
Pulverised lime is being added to bleaching agents used in Chinese flour in a bid to cut production costs and boost profits, China state media has reported this week.
Groupe Casino’s plan to remove palm oil from its own brand food products for environmental and health reasons are misguided, according to a RSPO representative.
BRF Brasil Foods SA said it hopes to receive regulatory approval by the end of the second quarter to complete the merger of Perdigao SA and Sadia SA.
Planning permission has been secured for a site modernisation project at privately owned Frank Roberts & Sons’ Rudheath bakery in Northwich, Cheshire in the UK, reports our sister site Food Manufacture.
Boosting its position in food use concentrates was one reason behind Alfa Laval’s acquisition of Italian aseptic technology company Astepo Srl, the firm told FoodProductionDaily.com.