Rovema North America which designs and supplies packaging machinery for the bakery, confectionary and coffee market, among others, has acquired Rovema Packaging Machines - all of its Rovema brand-related business.
Allboxes Direct launches bio based polymer packaging
Allboxes Direct, which works with Baked By Melissa, Milkbar, Farmigo, and Jacques Torres Chocolates, has launched a bio based polymer packaging to replace petroleum based polymers for the manufacture and production of plastic packaging.
Belgium-based bakery and patisserie supplier Puratos Group is aiming to grow its presence in North America following its acquisition of US business Pennant Ingredients.
Foodservice consumption of sweet bakery and dessert items has soared almost 10% in Britain over the past five years, according to new data from retail analysts The NPD Group.
Gryphon Investors has made a majority investment in The Original Cakerie, which makes frozen desserts for customers in the US and Canada, with the deal expected to close this month.
“There are lots of questions about the quality of our water and where it comes from, the plastic packaging used to transport it, plus the shortage of water due to countries which suffer from droughts and global warming,” according to Dr Morgaine Gaye,...
Changing retailer codes of practice and business growth have driven a cake and dessert producer to install an X-ray detection machine from Loma Systems.
Campden BRI has opened a consumer test centre in Leamington Spa, UK, to support new product development and provide consumer research on food and drink products.
There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“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?
Telsonic UK has partnered with Soreen, which makes Original Malt Loaves as well as a range including banana, apple and cinnamon, to test its Ultrasonic technology on soft or sticky products.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.
‘Elemis’ sugar replacer to revolutionise bakery industry
Franklin Farms East (FFE) in New Jersey, US, which produces dry milk and non-dairy food products used in baked goods, ice creams and confectionery products has installed a Flexicon bulk bag discharger and bag dump station to bring its blending in-house.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
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.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Illinois-based Hearthside Food Solutions, LLC, was cited for safety hazards after an employee lost part of their finger in a dough-cutting machine at the company’s Ohio facility.
Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State University.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Riggs Autopack is celebrating after partnering with Spar Group, South Africa, to create a Guinness World Record, by producing 35,000 cupcakes for the world’s largest cupcake mosaic.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
The cereal market has been trending downward in recent years. At this year’s Barclays Global Consumer Staples Conference, two of the country’s biggest cereal companies, The Kellogg Company and General Mills, explained how they plan to recover in 2016...
