News & Analysis on the Bakery and Snacks Industries
Made from upcycled sugarcane waste, the ‘fully compostable’ offering can be used for greasy, wet, or hot food. FoodNavigator speaks to W-Cycle co-founder Joseph Siani to find out more.
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Salt reduction offers an important opportunity to improve population health. So how are food manufacturers working to cut sodium from finished food products? Could more progress be made?
Inclusions
Seeds are synonymous with wellness and health, making them a great way to capitalise on current consumer trends.
Inclusions
Carr’s Malty Seeded Flour – although not an inclusion itself – is packed with value add inclusions like oats, linseed, pumpkin and sunflower seeds.
Inclusions
Almonds tick all the latest consumer trend boxes, adding texture, flavour and clean label plant-based nutrition to snack and bakery products, writes Laura Gerhard, director of Strategy and Marketing, Global Ingredients Division, Blue Diamond Almonds.
Fortress Technology’s Vertex metal detection unit equipped with Halo automatic testing – designed specifically to inspect free-falling snacks and ingredients – is proving a top-seller, cranking up over 700 installations around the globe last year.
The US soup and snacks giant invested $40m and employed a 100-strong team of bakers, engineers and package designers to install ‘the largest of its kind’ production line – fired up ahead of schedule – at its Willard facility.
Instant noodles giant Nissin Foods Group recently revised its palm oil policy, with the firm stating it is taking further steps to procure sustainable and conflict-free palm oil.