The global bakery manufacturer has expanded its Pak Perfect Non-Sticky range with an groundbreaking icing that is patent-pending and delivers perfectly iced treats, even when packaged.
When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
Steam takes baking to a whole new level, reducing costs for the baker, improving sustainability and more importantly, resulting in better-for-you baked goods.
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
Sagentia Innovation has published guidance on how food manufacturers can tackle the complex processing challenges to address the current sunflower oil shortage and avoid market disruption.
The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
Dawn Foods has developed a novel doughnut glaze to allow bakery manufacturers producer longer shelf-life donuts that do not end up in a sticky mess inside shelf-ready packaging.
The complex nature of honey provides countless benefits to bakeries in the form of functionalities such as binding and natural shelf life extension. But more importantly to today’s consumers, all of this functionality comes from an ingredient made by...
Bertinet Bakery has launched a ‘category-first’ artisan sliced sourdough, which it claims has a softer ‘sandwich friendly’ texture that stays fresher for longer without additives or shelf life preservatives.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
Ingredion has launched N-DULGE 320 starch to enable manufacturers to take advantage on the rapidly growing popularity for the distinctive mochi texture.
Elakkia brings Sri Lankan tastes to the UK, premium pudding brand Pots & Co reinvents a classic by going upside down, and Nim’s and Simply Doughnuts celebrate one of the UK’s most prestigious business awards.
Aptar Food + Beverage, part of AptarGroup has launched InvisiShield — a first of its kind anti-pathogenic packaging, integrated into sealed packages to protect produce from pathogens like bacteria, fungi and viruses.
Superfos, a Berry Global company, has designed a Unipak tub for Al Wefag Trading & Manufacturing Company, one of Saudi Arabia’s sweet and savoury snacks producers.
With the advent of everything from online shopping to trends like ‘good for me and ‘good for the Earth’, insights show the French consumer’s attitude to baked goods is rapidly changing. Andrew Crofts, senior research analyst at FMCG Gurus, delves deeper.
A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.
More diversified consumer demand, omni-channel shopping practices and the increased support for local products are creating a challenging environment for the UK’s bakeries, snack food producers and foodservice logistics providers. John Lee, MD of Courier...
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Paccor has acquired a majority stake in EDV Packaging Solutions, which specializes in food protection packaging against oxygen migration for a longer shelf life.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
The North American brand of European food, packaging and real estate conglomerate Pak Group has launched Bellarise Semi-Dry Yeast (SDY), which promises to enhance unfermented frozen (UFF) dough performance.
Arcadia Biosciences has appointed Randy Shultz as head of R&D to nurture its recently formed specialty genomics team and focus on the company’s wheat project with Ardent Mills.
The North American ingredient manufacturer’s clean label oil-soluble green tea extract has been recognized by the US Food and Drug Administration (FDA) as ‘generally recognized as safe’.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
Proseal, which won a Queen’s Award for International Trade this year, has launched a Proseal TTe tray sealer for low-volume production and production trials.
Limagrain Céréales Ingrédients (LCI) has developed a fermented wheat flour that provides a targeted production of naturally occurring organic acids to lengthen the shelf life of baked goods, which bakers can confidently list as clean label.
There have been an increasing number of stories in the media recently about the growing amount of plastic waste and one supermarket in the UK has vowed to ban all of its own-brand plastic by 2023.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
While product dating may assist consumers pinpoint shelf life, the plethora of descriptors used has caused confusion and led to shameful food wastage, said the Department of Agriculture (USDA).
There are some exciting opportunities ahead as the future of packaging knows no bounds, according to Cambridge Design Partnership (CDP), but how can manufacturers tap into this space while taking into consideration the high costs?
KM Packaging, which makes lidding for ready meals and pre-made flexible packaging for confectionery and bakery products, has launched a resealing film called K Reseal that can be opened and reclosed multiple times.
Linde Canada is launching its MAPAX line of modified atmosphere packaging (MAP) gases for packaged prepared foods and customized mixtures for food processors.
Multisorb Technologies, which makes sorbent products, such as desiccants, moisture regulators and oxygen absorbers to extend shelf life has received a (Global Food Safety Initiative (GFSI) FSSC 22000 certification for its Oxygen Absorber product line.
Olympus Automation Ltd (OAL) has kicked off the first of its kind Advanced Cooking and Cooling Technology project (ACCT) to revolutionize the ready meal industry.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
The US Army Natick Soldier Research, Development and Engineering Center (NSRDEC), is testing high-barrier, non-foil materials, for military ration packaging and food packaging that supports space missions for NASA.
Expo Milano 2015: ‘Feeding the Planet, Energy for Life’
DuPont kicked off its partner event on Food Security in collaboration with the theme ‘Feeding the Planet, Energy for Life’ at Expo Milano 2015, in Italy today (June 10-11).
As we celebrate World Environment Day 2015, this year’s theme, “Seven Billion Dreams. One Planet. Consume with Care,” is extremely relevant to how we address current global food shortages to meet the demands of our growing population.
Nuts in spices scandal shows no signs of slowing down
At the 2015 International Production & Processing Expo in Atlanta, Georgia, this week, Sealed Air did not so much display new technologies as it did provide clear value and sustainability propositions for existing systems.
