Processing equipment & systems, automation, control

Listen… Zeelandia uses acoustics to measure bread crustiness

26-Jun-2013 By Kacey Culliney

Bakery ingredients specialist Zeelandia has developed a bespoke testing method that uses acoustics and force to measure crustiness in bread.

SNACKEX 2013: FROM THE FLOOR

Integrated seasoning system enables niche snack flavor development, says TNA

17-Jun-2013 By Kacey Culliney

Snack makers can easily develop niche and exotic flavors to run alongside traditional lines using TNA’s integrated wet and dry seasoning machine, says its MD.

Infrared radiation cuts fat in gluten-free donuts: Study

10-Jun-2013 By Kacey Culliney

Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.

dispatches from IFFA 2013

JBT FoodTech launches contact cooker at IFFA

23-May-2013 By Joseph James Whitworth

Efficiency and cleanability are the main benefits of JBT FoodTech’s contact cooker launched at the IFFA 2013 Trade show in Frankfurt.

Dowson eyes European expansion after UK acquisition

22-May-2013 By Kacey Culliney

Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.

How to slash oil content in sweet potato chips by 60%: Study

20-May-2013 By Kacey Culliney

The oil content of sweet potato chips can be reduced by 60% if vacuum fried with an additional de-oiling mechanism, finds new research.

British Bakels $3.8m UK investment spells NPD

13-May-2013 By Kacey Culliney

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

ADM edges closer to A$3.4bn GrainCorp takeover

29-Apr-2013 By Kacey Culliney

ADM will put forward a third, higher bid of A$3.4bn ($3.5bn) for Australian bulk grains specialist GrainCorp after a full financial review of the company.

Millet promise stopped short by processing shortfalls, review

19-Apr-2013 By Kacey Culliney

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.

Researchers target acrylamide reduction in potato chips

15-Apr-2013 By Rod Addy

Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.

Ultrasonic cutting device boosts flexibility for bakery industry

09-Apr-2013 By Rod Addy

Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.

NJ firm launches ‘world’s first low fat, low calorie, snack nuts’. But are they better for you?

03-Apr-2013 By Elaine WATSON

A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...

Wet or dry, it's the season for flavour

02-Apr-2013

TNA has designed a one-piece solution for a range of wet and dry seasoning and flavourings.

New technology supports heat-sensitive nutrients in snacks and biscuits

26-Mar-2013 By Kacey Culliney

Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.

Food spray guns slash time and wastage for bakers, says KREBS Switzerland

07-Mar-2013 By Kacey Culliney

Food spray guns for coating and glazing can reduce time and wastage for bakers, says developer KREBS Switzerland.

Vie de France consolidates production as demand outstretches capacity

26-Feb-2013 By Kacey Culliney

Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.

Kellogg talks on Special K contamination, Bimbo Bakeries issues recall due to machine fault

20-Feb-2013 By Kacey Culliney

Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.

Rethinking sandwich cream processing after trans fat removal

19-Feb-2013 By Oliver Nieburg

Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.

ABA ENERGY GUIDE: EMERGING TECHNOLOGIES

Emerging technologies offer promise for energy efficiency, says American Bakers Association

11-Feb-2013 By Kacey Culliney

Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).

ABA Energy Guide: Light Savings

American Bakers Association sheds light on energy savings

07-Feb-2013 By Oliver Nieburg

The American Bakers Association (ABA) has produced a guide to energy saving for industrial bakers that says costs can be significantly cut by making the right lighting choices.

Hot extrusion process can manipulate nutritional status of RTE snacks: Review

06-Feb-2013 By Kacey Culliney

There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.

Canada Bread CEO on bakery closures: “We must adapt to food inflation and rising costs”

01-Feb-2013 By Kacey Culliney

Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.

Allied Bakeries reveals new ‘energy efficient’ production line

31-Jan-2013 By Laurence Gibbons

Allied Bakeries has invested in a new “energy efficient” bread production line at its Stockport bakery, as part of its £35M capital expenditure programme.

GEA launches speedy freezer concept

30-Jan-2013 By Rod Addy

GEA Refrigeration Technology is offering manufacturers better quality food quality, longer shelf life and improved capacity with the launch of a High Velocity Freezer (HVF) unit.

WP Bakery stamping tool adds seasonal or themed twist

22-Jan-2013

Bakers can add a seasonal or themed twist to bread rolls with WP Bakery’s stamping tool in the run-up to spring and Valentine’s Day.

CSM slashes fat content in doughnuts by 40%

16-Jan-2013 By Kacey Culliney

CSM has developed and filed a patent for a method to slash fat content in doughnuts by a minimum of 40% and end products are preferred by consumers, it says.

Bimbo Bakeries to tighten grip on Northeast US with Pennsylvanian plant

11-Jan-2013 By Kacey Culliney

Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.

Rokk’s robot boosts ice cream, cake capacity

09-Jan-2013 By Rod Addy

A new robotic production line from Rokk Processing can deliver high production volumes for manufacturers of ice cream and cake makers who want to mimic artisinal designs.

Heat sealing inspection system will revolutionize quality assurance, says distributor

04-Jan-2013 By Kacey Culliney

A new heat sealing inspection system is set to revolutionize quality assurance and help snack manufacturers slash waste, according to its UK distributor.

Frito-Lay technology slashes potato chip oil content by a third

19-Dec-2012 By Kacey Culliney

Frito-Lay North America has filed an international patent for a method it has developed to reduce the oil content of potato chips by around a third.

Vacuum cooling slashes times for industrial bakers, claims Aston Foods

17-Dec-2012 By Oliver Nieburg

Swiss firm Aston Foods has developed a vacuum cooling technology for large bakeries that can save time and money compared to conventional cooling towers, it claims.

Mixer accident could have been avoided

14-Dec-2012 By Rod Addy

An accident involving a dough mixer could have been avoided if appropriate safety procedures had been implemented, according to the Health & Safety Executive (HSE).

Enhanced manufacturing parameters will improve granola quality and consistency, suggest researchers

07-Dec-2012 By Nathan Gray

A better understanding of how the manufacturing parameters impact the production of granola could help the industry to create products that better match consumer expectations and have consistent quality, say researchers.

Key Technology upgrades sorting technology to target smaller products

07-Dec-2012 By Joe Whitworth

Key Technology is introducing three-way sorting on its Optyx machine to target the removal of potential contaminants in smaller products.

Sunwin Stevia pours cash into production

05-Dec-2012 By Rod Addy

Sunwin Stevia International has invested heavily in production capacity to support declared growth plans in China.

Biosensors a key area for nanotechnology

04-Dec-2012 By Rod Addy

Nanobiosensors hold considerable potential as future areas of development for nanotechnology, according to a recent study.

Malaysia becomes Nestlé cereal exporter with new site

04-Dec-2012 By Kacey Culliney

Malaysia will house production of Nestlé breakfast cereals for the first time and export brands to neighbouring Asian countries.

Operational Efficiency 2012: Free Access To Today's First Ever Dedicated Online Event!

29-Nov-2012 By Ben Bouckley

Register now for free access to today's first ever online event devoted to Operational Efficiency in food and beverage processing, organized by FoodProductionDaily.com and William Reed Business Media.

Rising incomes in developing countries driving processing machinery growth, says report

23-Nov-2012 By Joe Whitworth

The demand for bakery and confectionery food processing machinery is to increase over the next few years as employment and incomes rise in developing countries, according to Freedonia.

Increased operational efficiency with new multi-way bakery tray

22-Nov-2012 By Kacey Culliney

Packaging and distribution specialist Orbis has filed a patent for a multi-way bakery storage and distribution tray that it says ensures increased efficiency.

DISPATCHES FROM BRAU BEVIALE 2012, NUREMBERG

Anti-microbial air treatment will become ‘important’ hygiene factor - Ecolab

20-Nov-2012 By Mark Astley

Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.

Tomra sorter defies gravity

14-Nov-2012 By Rod Addy

Nut, fruit and vegetable processors have a new weapon in their quality control arsenal in the form of Tomra Sorting Solutions’ Best Nimbus N sorter, which can sort products in free fall.

Glendale Foods refurb breaks new ground in UK

14-Nov-2012 By Rod Addy

Frozen food manufacturer Glendale Foods has delivered a UK first with the installation of a high speed multi-forming machine that can make up to 3,000 meatballs a minute.

TREND INSIGHT

Scratch bakery is a shift into super-artisanal, says analyst

09-Nov-2012 By Kacey Culliney

The rising trend of scratch bakery in stores indicates a shift into super-artisanal and super-premium, an analyst says.

Detectamet rolls out detectable accessories

06-Nov-2012 By Rod Addy

Detectamet is rolling out a host of detectable accessories for food and drink manufacturers, from tote bin liners to ear plugs and hygienic gloves.

Pac Vending launches system for freshly baked baguettes

06-Nov-2012 By Rod Addy

Pac Vending has launched a vending machine capable of delivering freshly baked baguettes to the customer in one minute.

Grupo Bimbo makes green strides with Mexican wind energy

31-Oct-2012 By Kacey Culliney

Grupo Bimbo will power most of its Mexican operations with renewable wind energy generated from a new farm in the south of Mexico.

Energy-saving mist technology available on industrial scale

29-Oct-2012 By Oliver Nieburg

A novel baking process using a climate chamber that produces mist can now be used on an industrial scale to half energy savings in the fermentation process compared to conventional methods.