News & Analysis on the Bakery and Snacks Industries
While flexible packaging has always scored highly on lightweighting in terms of green metrics, its use of incompatible laminate layers has presented problems in terms of end of life disposability, said Innovia.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
UK packaging companies are considering a move overseas as current government policy fails to help the industry strengthen its competitive position, according to a leading industry body.