News & Analysis on the Bakery and Snacks Industries
As part of the wave of new networking products that integrate management tools with shop floordata, Informance International has released its version of what is called manufacturing intelligence (MI) software.
A new grade of polypropylene (PP) reduces production costs for converters by eliminating the need for different sealing films, its manufacturer claims.
Bakers have made significant progress in curbing salt content, according to a survey of well-known supermarket and bakery bread brands.
Tate & Lyle has been forced to close its UK citric acid operations in the face of intense competition from Chinese imports and oversupply in the world market.
A new solvent-free extract reduces lipid oxidization -- extending shelf life of meat -- while protecting the flavour, its manufacturer claims.