News & Analysis on the Bakery and Snacks Industries
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
JBT FoodTech will refurbish the freezing equipment at a food processing plant after agreeing a US$5m (€4m) deal.
Sonoco has unveiled a tray which is part of a system that they claim will increase the shelf life for fresh-cut produce.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery.
UK bakery Warburtons and texture analysis firm Stable Micro Systems have joined forces to develop equipment that enables manufacturers to assess the stickiness of dough immediately after mixing.
US snack corporation, J&J Snack Foods, has bulked up its portfolio with its latest acquisition of a small Chicago-based pretzel firm.