BakeryAndSnacks Podcast

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.

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.

A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus

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.