News & Analysis on the Bakery and Snacks Industries
Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.
A panel of the European Food Safety Authority (EFSA) has backed two processes used to recycle post-consumer polyethylene terephthalate (PET) into food contact materials.
Tomra Sorting Solutions has installed a cold room in its test and demonstration center in Belgium.
Flowers Foods will expand business further beyond soft white bread to align with changing consumer preferences and growth opportunities, its CEO says.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment to offer options with limited added sugar.
PacXpert from Dow Packaging enables the transition from larger traditional rigid containers to flexible packaging with potential cost-cutting benefits, according to a licensee of the technology.
Dispatches: Campden BRI Snacks Technology Conference
Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.