News & Analysis on the Bakery and Snacks Industries
THE PACKAGING CONFERENCE 2014
A Mullinix Packages executive advises the lifestyles of today’s time-crunched, demanding consumers calls for food packaging with longer shelf life and quality-guarding properties.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
University of Adelaide researchers have been using nanotechnology and the fossils of single-celled algae to develop a novel chemical- and resistance-free way of protecting stored grain from insects.
Mondi, UPM, Catchpoint and BillerudKornäs are some of the firms taking part in a seminar on linerless labels, in Amsterdam next month.
Risk assessment of food packaging adhesives must be a balance between hazard and exposure, according to Henkel.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.