BakeryAndSnacks Podcast: Recent Episodes
William Reed Business Media
There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.
Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever before.
Soaring energy and ingredient prices, the cost of living crisis, labour shortages and the UK Government’s HFSS regulations - the craft bakery sector has been bombarded with one challenge after another. However, Karen Dear, recently appointed CEO of the Craft Bakers Association (CBA), remains steadfastly optimistic for the industry’s future.
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer calories, boosts gut health and most importantly, addresses food waste.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer calories, boosts gut health and most importantly, addresses food waste.
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.
French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.
French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.
The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.
The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.
Bimbo Bakeries USA (BBU) has extended its 25-year partnership with the Saratoga Jazz Festival for another five years, ensuring the Freihofer brand remains entrenched in the truly original American artform.
The runaway flour price – caused by the atrocious weather in North American wheat-growing areas in 2021, the Russian invasion of Ukraine and rising fuel costs – is expected to have a long-lasting impact on the bakery industry – meaning bakers need to look beyond short-term savings to stay afloat.
The runaway flour price – caused by the atrocious weather in North American wheat-growing areas in 2021, the Russian invasion of Ukraine and rising fuel costs – is expected to have a long-lasting impact on the bakery industry – meaning bakers need to look beyond short-term savings to stay afloat.
The UK bakery group’s FY2021 record results defied what was then considered one of the toughest markets in living history, and has continued to demonstrate ‘resilience and a strategic focus’ despite an even rougher environment this year.
The UK bakery group’s FY2021 record results defied what was then considered one of the toughest markets in living history, and has continued to demonstrate ‘resilience and a strategic focus’ despite an even rougher environment this year.
PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.
PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.
Alasdair Smith, CEO of Scottish Bakers, believes it’s a most rewarding pathway for young people entering a new profession, for someone wanting to change careers or for an entrepreneur keen on starting their own venture.
Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for the next seven decades.
Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for the next seven decades.
Parents today are as discerning over their choice of foods for their little ones as they are for themselves. However, many snacks and choices on the shelf today come with high levels of sugar and other nasties.
The search for Britain’s Best Loaf 2022 – hosted by our sister publication British Baker – is now open for entries.
The global snack giant has announced a new goal to help 50 million people gain ready access to nutritious foods by 2030 by expanding its Food for Good platform. We speak to C.D. Glin, PepsiCo’s global head of Philanthropy, about how the food industry should come together to bring about real change, especially after the rampage of COVID. He also shares his predications for the snacks industry in 2022.
Amazi Foods is a mindful food company that is helping consumers to feel better in and of themselves with guilt-free, nutrient-packed snacks that are 100% made-in-Uganda and expected to contribute more than $13m to the African country’s economy.
The major snack brand is on a long-term quest to tackle racial prejudice and bias and has created its Diversity, Equity & Inclusion (DEI) Action Team.
From indulging in comfort food to trying new food fusions, Canadian flavour and colour specialist Embassy Ingredients has tracked the changes in consumer preferences driven by the pandemic.
The UK Government has introduced new rules for high fat, sugar and salt (HFSS) products that – when implemented in October next year – will affect the advertising of HFSS brands, volume promotions and the display of HFSS products instore.
BakeryandSnacks talks to Antonio Escalona, senior VP and GM of PepsiCo North America’s recently created Hispanic Business Unit, about the company’s recent multi-million dollar investment in the Hispanic market and how the pandemic has swayed the company’s focus and impetus.
Tamsin Robinson used her knowledge gained from Le Cordon Bleu to create BakesterBox, which offers step-by-step recipe boxes for complex bakes that anyone can do at home.
Indian entrepreneur Falu Shah is determined to donate one million school lunches to a child in need in India by the end of 2021 through Howdah. And given the snack’s eclectic range inspired by Indian street food and made from centuries-old family recipes with ayurvedic ingredients, such as turmeric, coriander and ginger, I doubt Howdah will have any problems in hitting this milestone.
Seebo is the artificial intelligence (AI) platform used by producers like General Mills, Nestlé, PepsiCo and Mondelēz to predict and prevent food waste on the factory floor.
Not long after probiotics became the big buzzword, prebiotics became a thing. More recently, postbiotics have begun circulating – and are now slated to be the next mega trend.
Anticipating a rising demand for cheesecake, bakery solutions experts Zeelandia and FrieslandCampina have joined forces to craft a sustainable creation based on whey protein that they claim is a good contender to the iconic New York version.
2020 was without a doubt one of the most challenging years in UK history. Not only did the food industry have to contend with the pandemic, but also the complexities involved with the UK withdrawing from the European Union.
The Food Marketing Experts has started 2021 on a high, scooping up the title of Best Food Photography & Marketing Firm. But what does this really mean for its clients and what can this Cambridgeshire full service agency can bring to the table for the bakery sector?
In time for National Chip And Dip Day on 23 March, Nature’s Eats – a brand of Texas Star Nut & Food Company – is launching Nutchos, all-natural grain free chips made from almonds.
Stryve is certainly disrupting the $5bn US meat snack category with biltong – one of the only differentiated products the category has seen in decades. It is also set to shake up the market even further by going public and getting the healthier snacking message word out to Americans through big name private investors like actor Channing Tatum and NFL quarterback Justin Herbert.
By now, the coronavirus’ impact on consumer needs is evident, with both consumers and retailers prioritising a safe and transparent food system. But how has the rush to meet the overwhelming shift to ecommerce and food delivery affected packaging demands and how is the packaging industry stepping up? And does this mean that sustainability has been put on the back burner?
The online subscription platform was founded with the aim to highlight up-and-coming snack startups to allow consumers to discover unique treats that might not have as yet found their way onto the shelves of retail outlets like Whole Foods.
Research by Cargill has found that at least six in 10 consumers claim to check ingredient lists to avoid certain ingredients, while more than half are influenced by the story behind the brand. And while convenience has cropped up as a leading influence in brand selection, today's consumer is not willing to compromise on health - a focus that is more prevalent than ever before.
EverGrain is revolutionising the use of spent barley saved over from the brewing process: creating ingredients that not only add functional and processing benefits to snacks and baked products, but also tick the sustainability box through its circularity concept.
NoCOé is the first cracker brand of its kind to limits its carbon impact by design and sets the bar for other brands to strive towards a 100% carbon neutral status.
Most Americans are still not familiar with glyphosate, but once they were made aware of it, 93% expressed concern about the presence of the toxin in their breakfast foods – giving One Degree Organic Foods impetus to champion its mission to educate consumers and introduce them to products that are glyphosate-free.
Today’s consumers want more than just convenience, freshness and great taste and texture from their food. They’re looking for better-for-you options that can help them take a proactive approach to their health.
Consumers’ attitudes, priorities and behaviours are shifting significantly, thanks to the coronavirus, providing unique prospects for forward-looking bakery and snack producers to bring a suite of trailblazing new products to market.
Bunge Loders Croklaan (BLC) has launched the Where Life Grows campaign – aimed at building a sustainable shea supply chain in West Africa and more, importantly, to empower the women involved in collecting the nuts – to celebrate the inauguration of its shea butter processing facility in Ghana.
Chris Hook, Free From director of Warburtons, says the demand for free from is clearly here to stay, but the expectations of anyone following a gluten-free diet – whether for medical reasons or just a lifestyle choice – remain demanding … and so they should be.
Consumer Eyes’ Ron Rentel says ecommerce is here to stay – even post-COVID – hence the launch of a series of live streaming trade experiences by the Chinese technology conglomerate to bring buyers and sellers safely together to meet in real time.
Cargill has reported it has made significant progress in achieving sustainable impact on land use, climate, water, farmer prosperity and human rights in the run up to the UN’s 2030 target.
The Craft Bakers Association (CBA) – which represents approximately 500 bakery businesses in England, Wales and Northern Ireland – reports the sector has become very dynamic on the back of the coronavirus outbreak.
BakeryandSnacks has enlisted Chris Hook, business director of Warburtons Gluten Free, on its on its Editorial Advisory Board, which will enable the site to maintain its position at the coalface of news, regulations, new product development and technological development in the gluten-free sector.
Consumers’ shopping and eating habits have shifted, particularly as the world moves through the pandemic, pressurising brands to pivot strategies to keep up with the demands and challenges.
The US flour miller and ingredients provider has been deemed part of the nation’s critical infrastructure in providing food and has a crisis team that kicked into gear to cope with the pandemic to ensure that product continues to appear on grocery shelves.
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer preferences in choosing a snack.
Determined not to let the ongoing COVID-19 crisis shelve plans, BakeryandSnacks virtually hosted the debate on snackification, originally scheduled to take place on stage at The Ingredients Show in Birmingham, UK.
The International Artisan Bakery Expo (IABE) is set to open the doors for its second annual event on March 31, 2020 at the Las Vegas Convention Centre, US.
Cargill has invested $6.4m to expand its North American Pilot Development Centre in Savage, Minneapolis, to assist bakery customers increase their speed-to-market with new products.
FrieslandCampina Ingredients Food & Beverages identified three major trends in its first annual Trend Report published earlier this year that could assist bakers turn tomorrow’s consumer demands into market propositions.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
The PepsiCo Foundation’s signature nutrition operation Food for Good has worked with food banks and other hunger-fighting organizations to deliver more 100 million servings of nutritious food to children in need since its inception a decade ago.
From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA president Andrew Brimacombe to learn more.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Infused By Epic has debuted a novel bioavailable CBD delivery system that can be incorporated into snacks and baked goods.
Sebastian Emig, director general of the European Snacks Association, outlines the upcoming Snackex – held every second year – that congregates the entire value savory snacks chain in one place.
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
Aligned with the exploding growth in China’s bakery sector, Bakery China has grown from relatively small beginnings in 1997 to an enormous trade event occupying more than 200,000m2 of the Shanghai New International Expo Center in China.
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
The French yeast manufacturer has launched a new offering for the $23bn Japanese bread industry, which answers the demand for artisanal breads.
Globally, brand licensing strategies continue to drive retail growth year-over-year for today’s top brands, with 2018’s standouts including Kellogg’s and Funko. We chat to Amanda Cioletti, content director of License Global, about how this collaboration is indicative of future business trends.
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.
Lantmännen Unibake's CEO outlines company's global growth strategy following the recent integration of Australian pastry manufacturer Bakery Du Jour.
The PepsiCo Foundation is collaborating with humanitarian organization CARE to tackle gender inequality in the agriculture sector with an $18.2m investment in She Feeds the World.
Cargill has created a new palm shortening line designed to meet a range of challenges bakers face daily.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.
New quality criteria for wheat futures, Record profits for Carr’s Milling Industries, 2014/15 the second successive year of global grain surpluses, FAO increases wheat production forecast
Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish packaging industry figures.
UK barley shows low nitrogen levels but wheat quality remains a concern, crop damage has hit UK winter oilseed rape, Bill & Melinda Gates inject $14.5m into sorghum research, and Australia research investment to benefit crop productivity and profits.
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.
France and other European countries are prime targets for the UK’s established gluten-free (GF) businesses, according to an industry expert.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Patrick Doran, director and owner, Americk Packaging Group, hired former Coveris MD Christopher Hart as its CEO in July this year.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
INCPEN (The Industry Council for research on Packaging & the Environment) is expanding its Fresher for Longer campaign in conjunction with WRAP (Waste and Resources Action Programme) and Kent Waste Partnership among others.
GEA Grasso has officially launched its V Series compressors to the market despite launching its first prototype in 2008.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?
Packaging will be a new and important market in the future with increasing emphasis on clarity, according to Metabolix.
CMT Materials has launched a syntactic foam plug assist used in tooling for thermoformed packaging.
Snack makers need a better and more open discourse with NGOs and government about efforts made to improve the nutritional profile of their products, says the director general of the European Snacks Association.
Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
G.Mondini and Digi Europe have collaborated to launch an integrated weigh station with a coding system that allows printing directly onto film on the top of the tray, eliminating the need for labels and the cost of dispersing unwanted backing paper.
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.
Packaging is like a mirror to social developments, fashions and trends which enables constant response to innovation, according to INCPEN.
Cermex has introduced a robot palletizer which it claims offers fluidity, efficiency at the operator level and security in the cell.
Demand for clean material streams is driving growth in Faerch Plast innovations such as the MAPET II and black CPET trays.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Albis said its oxygen scavenger offers quality improvement for long shelf life products that are sterilised such as ready meal trays and bag in box pouches for wine and fruit juices.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
The Sustainable Packaging Coaltion (SPC) is key to get everyone's voice at the table to address problems throughout the chain, according to its director.
Intelligent packaging is not just about tracking products from factory floor to consumers’ cupboards, according to Mondi marketing and communication director Albert Klinkhammer.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Bosch Packaging Technology launched multiple machines for the food and drink industry designed to cater for manufacturers’ demand for speed and versatility at trade show FachPack 2012 in Nuremberg, Germany.
Nu-Tek Food Science has struck a partnership to bring its patented potassium-based salt replacer to Europe.
Technology firm Bühler claims that its new Sanimix mixer improves sanitation compared to its previous machines.
UK equipment firm Reach Food Systems is looking for a global distribution partner as it moves to develop affordable ultrasonic machines.
Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.
Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.
Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec last month.
A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.
BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.
As Pack Expo 2011 closed its doors yesterday in Las Vegas, FoodProductionDaily.com spoke to Jorge Izquierdo from show organisers PMMI for their reaction to the three-day event.
FoodProductionDaily.com caught up with Jorge Izquierdo, from trade association PMMI, to discuss what their latest forecasts for the US food and beverage sectors mean for packaging machinery manufacturers.
The growth in machine-to-machine communication systems in the packaging sector is an opportunity industry players should take full advantage of, says North American trade association PMMI.
While flexible packaging has always scored highly on lightweighting in terms of green metrics, its use of incompatible laminate layers has presented problems in terms of end of life disposability, said Innovia.
Paola Barilla, vice president of pasta and bakery group, Barilla, is taking on the presidency of the Italian packaging trade show – IPACK-IMA – in 2012. We caught up with him at Interpack to hear about the group’s approach to sustainable growth.
Collaboration with other biopolymer producers on material development has resulted in bioplastics that can compare to conventional packaging materials in terms of barrier properties and functionality, said Innovia Films.
In today’s leaner economic climate, packaging players not only have to be cost competitive but also offer innovation in design and deliver on sustainability.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
The IBA show is widely regarded as one of the most important bakery expos in the world – and so unsurprisingly the 12 awards handed out in the IBA Trophy give a strong indication of the direction of innovation in the industry.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place.
Alan Campbell from Campden BRI told FoodProductionDaily.com about the new UK carbon footprinting specification, the PAS 2050, which the UK-based research group has been evaluating.