News & Analysis on the Bakery and Snacks Industries
DISPATCHES FROM ANUGA FOODTEC 2012
An innovative vision-capturing technology for packaged foods ensures enhanced accuracy in the inspection and verification of labels and printing for seal integrity at high speeds, said Mettler Toledo CI-Vision.
US firm Crème Curls Bakery has recalled some of its vanilla cream puff products because the source of sodium caseinate, a milk derivative, is not labelled on the product, putting people with milk allergies at risk.
Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.
Films with a lower gauge but maintaining barrier performance, optics, shrink and anti-fog properties have been developed by Linpac.