News & Analysis on the Bakery and Snacks Industries
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
Paragon Labeling Systems has launched the PLS110 automated labelling system, an entry-level unit geared toward modest-size packaging firms, and processing operations looking to bring labelling in house.
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
Packaging firm Weidenhammer has entered Chile in a move it believes, together with constant investment in innovation, will more than offset struggles in the harsh European market.
A Cardia Bioplastics subsidiary has partnered with the University of Sydney with the hope of expanding the applications and use of its PPC resin.
Food manufacturers are avoiding printer maintenance and facing higher waste and even recall costs as a consequence, according to Martyn Lynch, managing director and chief executive at Abington auditors.
According to market analysis by Manufacturing.net, US manufacturing shows signs of a rebound; one area of gains could be processors, producers and other such operations bringing back business currently outsourced overseas.
Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.