News & Analysis on the Bakery and Snacks Industries
Thinner flexible thermoforming films with no loss in functionality is the expected outcome from Sudpack’s investment in a new extrusion line at its plant in Ochsenhausen in Germany, says the food and beverage packaging supplier.
A US-based food group hopes to continue targeting growing interest in fortified baked snacks with ongoing development of a new range of cookies it claims contain ‘substantial’ levels of omega-3 oil.
Foods labelled as ‘lite’ often contain more salt and sugar than the regular version and still contain high levels of fat, according to a study conducted by the Consumers’ Association of Ireland.
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.