Cargill makes sweet, specialist baking expansion with Oregon site
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Archives for June 7, 2012
Resistant starch balances texture in reduced-fat biscuits, study
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
Dual X-ray system weeds out contaminants and wonky products
Productivity boosts and greater compliance rates with quality and safety parameters are benefits claimed by Mettler Toledo Safeline for its new high-speed X-ray system for processed formed foods that not only detects foreign objects in products but also...
Plastipak receives investment from Goldman Sachs Capital Partners
Plastipak has announced that investment from Goldman Sachs Capital Partners (GSCP) will enable them to capitalize further on additional global growth opportunities.
Starbucks’ Bay Bread acquisition gives it platform for hybrid consumer goods brand
The Starbucks Coffee Company has acquired US bakery firm Bay Bread and its La Boulange brand giving it scope to roll-out branded baked goods in selected US retail stores over time.
Novel fiber paves way for next generation of heart healthy baked goods
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.