dispatches from IFFA 2013
Ilapak focusses on flexibility for wrapping machine
Ilapak has championed the flexibility of one of its wrapping machines that offers three different packaging possibilities.
Archives for May 21, 2013
Sourdough improves quality of par-baked frozen breads, study
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
Warburtons acquires specialist bakery
Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.
Dowson eyes European expansion after UK acquisition
Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.
Plant bakers braced for more government salt reduction demands
Bread bakers should be prepared to face further reductions in salt levels when new limits are set by the Department of Health (DH) later this year – despite hitting their 2012 targets and reducing levels by 40% over the past decade.
Smurfit Kappa sets out sustainability to 2020
Smurfit Kappa Group (SKG) has published its vision on sustainability establishing additional objectives for the business up to 2020.
What characterizes a whole grain product?
Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.
£100M: the ‘high price’ of Tyrrells crisps
A Far Eastern food firm could snap up UK crisp brand Tyrrells, which is reportedly up for sale for £100M.