WRAP: Households throw away 4.2 million tonnes of food and drink annually
UK households are throwing away 4.2 million tonnes of food and drink annually worth £12.5bn, according to Waste Resources Action Programme (WRAP).
Archives for November 7, 2013
Minimizing costs through ingredients
There are plenty of cost-cutting strategies out there for bakers, from staffing, production efficiency, packaging and ingredients management. But how important is formulation? And are bakers looking that closely to reduce costs?
Trans fats: Partially hydrogenated oils should be phased out in months, not years, says expert as FDA considers revoking their GRAS status
News that the FDA is considering revoking the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply has been broadly welcomed. But how long should the agency...
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Pick your bread side: Cheap and cheerful or health value?
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an analyst.
Special Edition: Minimizing costs through ingredients
Understanding key commodities: Wheat buying tips for European bakers
European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
On the cheap: Bakers must look beyond ingredients to cut costs
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Bakers look to commodity supply for cost management
Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities.
Special Edition - Minimizing costs through ingredients
Enzymes have money-saving potential, says Campden BRI
Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
Does Frito-Lay want a taste of the candy market?
Frito-Lay’s move to develop chocolate-dipped potato chips bridges the gap into candy, broadening its consumer catchment at a clever time, says an analyst.
dispatches from K Show 2013
CMT plug assist boosts thermoforming clarity
CMT Materials has launched a syntactic foam plug assist used in tooling for thermoformed packaging.