News & Analysis on the Bakery and Snacks Industries
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.
Cargill Texturizing Solutions has developed a new range of solutions using pectin and starch to deliver the desired texture in bakery fillings.
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.
Bakery enzymes constitute the segment within the European food enzymes market with the greatest growth potential, claims a Frost and Sullivan market report.
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.