News & Analysis on the Bakery and Snacks Industries
A rapid, easy-to-use method that allows food processors to test plant equipment and surfaces for the presence of salmonella before it contaminates food has received AOAC approval, said SDIX.
Packaging and equipment suppliers to the food industry may have to get used to tighter margins despite renewed optimism in 2010, according to industry experts at Emballage in Paris last week.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
Increasing efficiencies and cutting downtime are universal goals in the food processing and packaging sectors.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.