Thinner, more eco-friendly film benefits packagers - company
Films with a lower gauge but maintaining barrier performance, optics, shrink and anti-fog properties have been developed by Linpac.
Archives for April 2, 2012
Enzyme can prolong bread shelf life up to two weeks, claims Mühlenchemie
German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.
Increased output with automated dough handling, claims Diosna
Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
DISPATCHES FROM ANUGA FOODTEC 2012
Advanced vision inspection system offers enhanced accuracy and high line speeds - company
An innovative vision-capturing technology for packaged foods ensures enhanced accuracy in the inspection and verification of labels and printing for seal integrity at high speeds, said Mettler Toledo CI-Vision.
Mislabeled milk allergen sparks US cream puff recall
US firm Crème Curls Bakery has recalled some of its vanilla cream puff products because the source of sodium caseinate, a milk derivative, is not labelled on the product, putting people with milk allergies at risk.