News & Analysis on the Bakery and Snacks Industries
The production of gluten-free products could be the way for craft bakeries to increase sales, which are suffering in the face of lower priced mass-produced goods from industrial bakeries, according to German company Hanneforth Food For You.
A thermoformable bottom web provides an economical option for filling and sealing packaging in the frozen foods markets, its manufacturer claims.
Five years in development, Danisco looks for strong gains from two new enzymes, a lipase to enhance flour performance and an amylase to extend the shelf-life of bread, targeted at bread makers.
A fortified bread product targeted at children is to be introduced this month in the US by George Weston Bakeries. The move comes as bakers are increasingly churning out kid-friendly products in an attempt to cash in on parents' growing concerns about...
Food processors now face the prospect of rising prices for poultry with the confirmation of avian influenza H5 virus in Romania and Turkey.
Could radio frequency identification (RFID) be incorporated directly into bottles and other packaging materials rather than being slapped on by processors at the shipping stage?
The use of polylactic acid (PLA), a natural, biodegradable food packaging alternative, took another step forward this week, as UK-based Stanelco said its application of the plastic has been approved for use throughout the EU and the US.