News & Analysis on the Bakery and Snacks Industries
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
High seal integrity without the need for extra closing aids, easy opening and energy savings in production are benefits claimed by Sudpack for its resealable tubular bag launched at the recent Interpack trade show.
FoodProductionDaily.com caught up with Multivac chief Hans-Joachim Boekstegers at the recent Interpack trade show to find out what makes the German-based company tick.
Concerns over health have benefited the healthier sweet biscuits segment, according to new research by Mintel, as the industry seeks to improve its health credentials by reducing saturated fat levels and calorie content.