News & Analysis on the Bakery and Snacks Industries
Two scientists have created a best practice case study for filling a HTF (Heat Transfer Fluid) system, commissioned by a company in Scandinavia, designed to hold 100 metric tons of a synthetic HTF.
PacMoore Products, a US food-grade dry ingredient contract processing and packaging firm, has opened the PacMoore Innovation Lab.
A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.
Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – has reduced its salaried headcount by 15% and integrated its sales, marketing and innovation functions as part of a restructure following the departure of CEO Steve Hughes.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.