News & Analysis on the Bakery and Snacks Industries
A big reduction in packaging rejects, lower energy costs and improved quality are the benefits claimed for two new food packages, designed for freezer and microwave use, launched by packaging company Ampac Flexibles.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
Understanding how to create and control bubbles in food products can be a key factor in product manufacturer, claims a new publication.