News & Analysis on the Bakery and Snacks Industries
“We see a big potential of foam forming in several packaging products”
VTT Technical Research Centre of Finland (VTT) has launched a €3.6m project to promote the commercialisation of foam forming technology in paper and paperboard.
Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).
Live from Hispack 2015, Barcelona
Exhibits in point of purchase products (POP), smart packaging, 3D prototyping sustainability and ready-to-eat packs took centre stage at Hispack 2015, organized by Fire de Barcelona and the Graphispack Association, this week (April 21-24).
Solvay Specialty Polymers has received National Sanitation Foundation (NSF) approval for seven Amodel polyphthalamide (PPA) and KetaSpire polyetheretherketone (PEEK) resin grades under its NSF/ANSI 51 standard for food equipment materials.
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.