News & Analysis on the Bakery and Snacks Industries
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Nano-based radio frequency ID (RFID) tags embedded in packaging could replace bar codes and make check-out queues a thing of the past, new research has said.
Baking industry requests for the modification of a croissant machine to also allow for baguette production has further widened the application possibilities of Rondo’s Curl and More equipment, claims the Swiss machinery developer.
Swiss bakery group Aryzta had a decline in revenue of 7.4 per cent, which translated as €800.9m in the first half of 2009, with consumer and customer limited spending power cited as the chief factor for the decrease.