A light biodegradable ovenable bakery tray, launched at Interpack, is applicable to industrial bakers looking to exploit the premium end of the market, claims Nicholl Food Packaging (NFP).
Post-baking dryers that use radio frequency energy to heat and dry the moist areas of biscuits, cracker, and snack food are said to boost output by 30 per cent.
Bakery ingredients supplier British Bakels has invested around €225,000 on a new robot palletising system which it claims will cut costs and improve the level of safety at its UK plant.
United Biscuits’ (UB) is aiming to increase the number of its suppliers signed up to the Supplier Ethical Data Exchange (Sedex) system to 80 per cent by the end of 2011, the firm said in its recent sustainability report.
Irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from India.
Greek researchers investigating the effect of irradiation, active and modified atmosphere packaging, and storage conditions on quality retention of raw, whole, unpeeled almonds find a method using only an oxygen absorber the most effective.
Technology to extract water from potatoes for reuse in processing will go some way to helping PepsiCo UK and Ireland achieve its pledge of unplugging its largest sites from the water mains by 2018, said the snack maker in a new report.
A rapid, easy-to-use method that allows food processors to test plant equipment and surfaces for the presence of salmonella before it contaminates food has received AOAC approval, said SDIX.
UK based specialty bread producer, Giles Foods, claims an expansion of its production facilities to the tune of £4.5m (€5.26m) will allow it to meet a hike in demand for its premium and artisan range.
Bread manufacturer, Grupo Bimbo, is the latest food giant to sign a research deal with EnWave to test “certain food products” on its nutraREV vacuum-based food dehydration technology.
An innovative series of oxygen scavenging additives designed for use in a raft of plastic packaging materials are cheaper, more efficient and simpler to apply than conventional techniques, said NanoBioMatters.
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
Greater hygiene, improved consistency of operation and greater productivity are all key advantages to be realised from using robotics in meat processing and packaging, said the German Institute of Food Technologies (DIL).
A modification to a Baker Perkins line could appeal to snack makers looking to produce croutons, in a range of sizes and shapes and flavours, on a conventional extrusion line.
An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).
Pellet snack manufacturer JR Short has said it expects its current plant expansion to be completed in October this year, adding an extra 25 percent production capacity at its Kankakee, Illinois plant.
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective...
Nanocoatings on food processing equipment hold huge potential for boosting safety and performance but lingering doubts and cost concerns among industry players are hampering take up, said an expert
A new study shows that using Laser Induced Breakdown Spectroscopy (LIBS) to determine calcium (Ca) levels in breakfast cereals is highly accurate, and dispenses with the need for sample pre-treatment, and could be used for in situ analysis.
Danisco has been collaborating with a spray equipment manufacturer to offer bakery manufacturers in the US a tried and tested unit for applying its antimicrobial on baked goods such as flat breads and muffins.
Bread feeding machines, slicers, conveyor belts and water hoses are the areas most at risk for contamination by L. monocytogenes and continuous monitoring of plant equipment and environment can provide an early warning system for processors, finds a new...
Fine tuning of the blade technology behind its band slicers means that they can now provide cleaner cuts, continuous operation and less waste, claims a US supplier that is set to conduct trials with leading UK bread makers.
Upgraded pneumatic clutch brakes that can withstand washdown could eliminate bacteria build-up and reduce downtime for bakery and other food processing operations that require repetitive stop-start torque control.
UK speciality bread manufacturer Country Style Foods has received a fine and was also ordered to pay costs after a court found that it failed to protect a worker and ruled that the firm has been in breach of equipment regulations during an incident at...
Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.
The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage, while the addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions,...
Baking industry requests for the modification of a croissant machine to also allow for baguette production has further widened the application possibilities of Rondo’s Curl and More equipment, claims the Swiss machinery developer.
Canadian yeast research and development company, Functional Technologies Corporations, said it has developed, tested and filed patent applications for a yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods...
The industry trade show, BIE in Birmingham, will see the UK and Irish release of a range of environmentally friendly convection ovens, which the manufacturer claims are the result of a two year R&D project.
On-line near infrared (NIR) and visual (VIS) spectroscopy monitoring could be used to screen potato chip samples for high acrylamide content as well as accurately predict their moisture and oil content, claims a new study.
Croissant makers are set to benefit from new equipment that enables tip control, as well as bending and pinching of the product at up to 120 strokes per minute, says Rademaker.
Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.
A new alliance between a software developer and a intelligent weighing system manufacturer will help eliminate waste, save on time and increase product consistency and profitability for UK and Irish based bakers, according to the companies involved.
Production has started at the new Glocken Bäckerei facility in southern Germany, which took 15 months to build and aims to process 36,000 tonnes of flour annually using sustainable heating methods.
Nestle USA has said it is to begin using heat-treated flour in the manufacture of its Toll House refrigerated cookie dough two days after finding E.coli in samples of the product.
Quicker and easier analysis of the moisture content and density of in-shell peanuts are benefits claimed for a new microwave meter developed by the US Department of Agriculture (USDA).
A new continuous oven can cut costs for large scale baked good manufacturers aiming to develop products to satisfy the growing demand for diversity and convenience, claims a leading bakery machinery developer.
Tackling shortfalls in engineering, maintenance and equipment training within the UK baked goods and wider food and drink sector is critical to maintaining plant uptime and is the focus of a one day seminar next month.
An aflatoxin laser sorter which has been proven in a trial phase over 12 months with a global ready-to-eat snacks company has been modified to allow for the detection of all tree nuts as well as peanuts and is now being rolled out globally, claims Visys.
A reduction in downtime of almost a third thanks to a host of easy-to-clean design features are claims made for a revamped industrial head machine launched at the 2009 IBA Show by manufacturers Konig.
Baker Perkins has developed a new control system for its Tweedy mixing systems to help high volume bakers improve process efficiency and product quality.
Extreme flexibility combined with high capacity and energy efficiency are claims made by manufacturers WP Kemper Bakery Group for its latest roll producing machine.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Manufacturers of a ‘revolutionary’ food dehydration system are bidding to expand the technology to a host of new foodstuffs after working with 15 companies to determine the benefits of the equipment.
Improved product quality and operational efficiency are benefits claimed by manufacturers Baker Perkins as a result of upgrades to a mixing and forming system for high output bakery plants.
Workers in food processing plants have been included in a new assessment of acute risks posed by exposure to the most hazardous pesticides, the European Food Safety Authority (EFSA) has said.