News & Analysis on the Bakery and Snacks Industries
Enhanced stiffness and puncture resistance as well as downgauging and easier processing are benefits claimed by LyondellBasell for its two new low density polyethylene (LDPE) resins.
The trend for the development of next generation bioplastics will be led by the emergence of conventional materials such as polyethylene made from renewable and non-food sources, said Nestle’s global packaging chief.
Rapid product switchover, plus high levels of flexibility of weight accuracy are benefits claimed by Baker Perkins for its new wirecut machine.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.