News & Analysis on the Bakery and Snacks Industries
Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get...
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Talking from the Brau Beviale trade fair in Nuremberg, Germany, Rexam executive John Revess outlined the lobbying and marketing work needed to improve the environmental image of the beverage can.