News & Analysis on the Bakery and Snacks Industries
Dutch research group TNO is seeking commercial interest in a steam-based system for the production of doughnuts with reduced fat content; the process is said to boost product quality as well as realize energy savings for manufacturers.
Huhtamaki suffered mixed fortunes in the first half of 2011 as strong performance in its flexible ops and emerging markets were countered by high raw material costs, negative currency effects and operational problems on some lines.
Edible oils and fats supplier, AAK, has reported its best ever second quarter, with the bakery industry remaining one of the Swedish ingredients company’s key targets for growth.
A large number of substances used in non-plastic food contact materials have never been evaluated, said a European Food Safety Authority (EFSA) working group tasked with developing a regulatory framework on the issue.