Archives for July 26, 2012

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Reducing sodium needs increased knowledge: Review

By Kacey Culliney

A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.

Proseal expands tray sealers for meat industry

By Joe Whitworth

Proseal has expanded its range of tray sealers with a high force electric heat seal model aimed at solving the demand for higher speeds for modified atmosphere packaging (MAP) in the meat industry.