Cargill leverages pectin-starch knowledge for bakery fillings
Cargill Texturizing Solutions has developed a new range of solutions using pectin and starch to deliver the desired texture in bakery fillings.
Archives for June 28, 2010
Loders Croklaan launches heart health bakery fats from new enzymatic technology
A new range of fats for margarine and baked goods by IOI-Loders Croklaan has been launched in Europe, using enzymatic interesterification from new facilities in Rotterdam, Netherlands.
Portable snack strips packer said to cut factory footprint
Ishida Europe has launched a portable version of the packaging machine it launched last year for the packaging of bags of snacks and sweets into strips for retail hanging displays.
Improved specificity to boost bakery enzyme market, analyst
Bakery enzymes constitute the segment within the European food enzymes market with the greatest growth potential, claims a Frost and Sullivan market report.
Packaging is tainted, no hazardous material in food - Kellogg
A group of external experts has verified that tainted packaging rather than any harmful material in the food is the cause of Kellogg’s nationwide recall of 28 million boxes of cereal, said the company.