Cost savings, a reduction in downtime and ease of fitting are the benefits claimed by a manufacturer for its new food extruder barrel liner replacement system.
Tanis Food Tec (TFT) is launching two processing machines for biscuit and cake makers including a shortening machine for manufacturers seeking greater quality control without sacrificing space and time.
The Kaak Group has released a new Daub Energy Recovery System for bakers, allowing them to cut energy costs while boosting their green credentials, according to the company.
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.
A quality control instrument for flour from French firm Chopin Technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in Paris.
Cereal machinery supplier Baker Perkins has launched updated versions of its cereal flaking roll machine, which is said to reduce operating noise and maintenance.
Researchers from Sweden have developed an evaluation model for food process systems to improve production flow and minimize waste that is based on a Japanese philosophy.
Two new checkweighing scales have both been durably constructed for demanding production environments and heavy sanitary washdowns, claims their US-based manufacturer, Rice Lake Weighing Systems.
Efforts by snack manufacturers to improve their sustainability credentials continue with UK firm United Biscuits reporting "great progress" in its six-pronged sustainability blueprint launched last year.
Educating consumers about new technology that enables the production of minimally processed foods is critical to ensuring that they will pay extra for such products, according to findings published in the Journal of Food Science Education.
Texture analysis firm Food Technology's 'flagship' tool can tackle 'firmness', 'stickiness', and 'hardness' in the pursuit of consistent quality for bakery and snack products, says the company.
Tackling a projected lift in demand for snack products without a parallel rise in costly capital spending, European snack maker Intersnack has turned to a software solution that uses real-time plant metrics to improve plant efficiency.
Following a fire last year that ravaged half of its factory, French crisp maker Sibell is set to be fully operational this month, following a €15m clean-up investment that has increased production capacity by 40 per cent.
Maximum flow rates with minimal pressure drop via a full port design are delivered through the new series 3BV2 automated ball valve by Australian firm WE Anderson, a division of control and instrumentation company Dwyer Instruments.
US firm Marion Mixers launches an online tool that could help equipment buyers for bakers quickly identify the correct industrial mixer for their application mixing needs.
Food and beverage production machinery and packaging equipment manufacturers are modestly optimistic about the outlook for 2009, despite the current econmic slump.
Collaboration on belting technology development and installation can improve food safety, quality assurance and operational efficiency for food processors, claims one of the US companies involved in the new partnership.
Improved formation of meat and seafood products, greater product consistency, easier maintenance and lower costs are the benefits claimed for a new processing system from cryogenics provider Air Products and mixer and mixer-grinder specialist Weiler.
Food firms are increasingly working to reduce their carbon footprint, reaping cost savings in the process and plugging into new business opportunities, says the UK's Carbon Trust.
Australian food equipment firm Goldpeg spears pilot research and development needs and single shift production with the launch of its Pilot RotaTherm continuous cooking system.
A new belt, which has eliminated welded joints from its design, ensures less downtime, enhanced durability as well as cleanability for food manufacturers aiming to cut costs while still maintaining stringent hygiene standards, says the developer.
Increasing energy bills are having a considerable impact on the food industry, in particular during the current financial climate, but food processors can cut energy consumption of processes by better use of existing equipment, claims a UK consultancy.
Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.
A new roll-out from US company Radio Frequency seeks to control pathogens in flour through an energy-saving macrowave pasteurisation system that also minimises the heat impact on the bulk food material.
Water is the new carbon and companies are starting to engage in water strategy planning, measuring and managing of its use for greater efficiency, according to a new report.
Chicago's Modern Process Equipment (MPE) company recently rolled out its 'chunk and bit' granuliser to reduce the size of biscuits and granola for food applications.
A recent profiling innovation from French firm Chopin Technologies aims to help industrial bakers and biscuit makers quickly understand the suitability of cereal flours for their product recipes.
Australian firm Inox Fabrications Australia has designed a machine to aid bakery players rapidly dissolve and disperse viscous solids, semi solids and powders.
The entire complement of bakery machinery from St Helens-based Pimblett’s bakery in the UK is due to be auctioned online after the company went out of business last month – a tool that the auctioneers say is becoming increasingly common.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
A new system to analyse the volume of baked goods has been developed by Stable Micro Systems which claims it can speed up the testing process to help ensure consistency of production.
Researchers at Campden BRI have developed the use of a new imaging system to better understand the distribution of particular food components, which could help manufacturers deal with problems encountered in reformulation.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Russian grain processor PAVA aims to increase the quality and volume of its wheat flour production with the installation of a new grain dampening unit at its Rebrikha mill.
European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.
The European Commission cleared the acquisition of the baker’s yeast division of Gilde Bakery Ingredients by Associated British Foods on Tuesday following ABF’s acceptance of conditions to ensure that sufficient market competition is retained.
Ambitious Russian grain processor PAVA spears higher margin value-added ingredients, announcing plans to break ground on a grain fractionation plant for the production of wheat gluten, starches and syrups.
Snack and cereal product makers delving deeper into value-added products could be drawn to a new twin-screw cooker-extruder from UK equipment firm Baker Perkins.
A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.
A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.
High pressure processing equipment, which uses a working pressure
of 87,000 psi (6116.7 Kgf/cm2) was one of three food
packaging and processing systems honoured with a 2008 IFT Food Expo
Innovation Award.
Swedish packaging firm Tetra Pak has acquired the assets of two
Australian food processing companies, strengthening its portfolio
of solutions for cheese and dairy powder.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
New disinfection and disinfestant food technology using radio frequency (RF) heating can eliminate microbes and insects without the use of chemicals, claims US investment firm Allied Minds.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
