US baking and process equipment supplier Reading Bakery Systems has installed an automated expanded snack system at its Science & Innovation Center in Pennsylvania.
The Plastics Technology Center, AIMPLAS, along with 11 enterprises and technological European centers, has launched the InnoREX project, to develop a new technology of PLA (polylactic acid) production.
Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.
Beanitos has launched two puffed bean snacks – a move that brings excitement into a category that has seen little innovation beyond flavor, says its chief innovation officer.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.
Nordson Corporation has announced the acquisition of Xaloy Superior Holdings for US$200m (€161m) just weeks after agreeing a deal to buy Extrusion Die Industries (EDI) Industries for the same price.
Baker Perkins Group has introduced an upgraded pillow crimper for co-extrusion that it has said maintains consistency and increases production capacity for cereals and snacks with centre-fillings.
An advanced polymer modifier that tackles a host of limitations linked with polylactic acid (PLA) could boost its take up in packaging, said DuPont Packaging & Industrial Polymers.
A new process to create credit card-shaped snacks has gathered significant interest from the food industry as it provides a novel format for healthy snacks, according to its manufacturer Baker Perkins.
Schaaf, the German-based food extrusion systems provider, will be
featuring a selection of its latest technologies at the forthcoming
Anuga exhibition.
Schaaf, the German-based food extrusion systems provider, will be
featuring a selection of its latest technologies at the forthcoming
Anuga exhibition.
Output of filled extruded snacks can be improved by 50 per cent
with the introduction of 6-stream dies for co- and triple-extruded
snacks, claims APV Baker.
