News & Analysis on the Bakery and Snacks Industries
People who regularly eat whole grains tend to have less of the type of fat associated with heart health and diabetes risk than those who eat more refined grains, according to a new study.
Computer vision offers benefits over conventional colour-measuring instruments for biscuit manufacturers in that it enables the analysis of the whole biscuit surface, and can effectively determine surface cracks and other defects, note Chilean researchers.
A new £4.2m funding project will cover 50 per cent of employee training costs in the UK food and drink industry and aims to deliver flexible training courses in addition to full qualifications.
FMC Biopolymer has said it intends to raise prices of its microcrystalline cellulose (MCC) and carrageenan-based products by up to 15 percent due to continued supply/demand imbalance for raw materials.
Special edition: R&D
Europe’s food and drink sector is lagging behind the competition because of investments in R&D have stagnated since 2006, warns the CIAA.
European flexible packaging converters are struggling to come to terms with the emergence of Amcor as the region’s major player following its takeover of Alcan, said a new report from PCI Films Consulting Ltd.