Traditional bread to suit the modern consumer
The future of baking combines innovation with tradition while respecting the cultures of individual countries, according to research by Belgian bakery ingredients manufacturer Puratos.
Archives for July 30, 2012
Walk the safe line
Global sourcing, new pathogens and novel processes make food safety a hazardous job, says Rick Pendrous
Peters Bakery sold by administrators
Supermarket supplier Peters Bakery has been sold by its joint administrators, Mark Firmin and Howard Smith of KPMG.
'Next generation sugar' ingredient
An ingredient made by a German food group is being used to 'power' a low-glycaemic-index performance drink that has been launched in the US
Lexicon of lean
In lean times, making more from less is not a choice but a necessity, reports Sue Scott
Plastics recycling could double to around 40% by 2020
Residual domestic waste, including some food packaging, could be playing a prime role nationally in fuelling energy recovery plants in just a few years time, according to the industry organisation that represents plastics manufacturers, PlasticsEurope.
Improvers and shakers
Former Navy man Clive Hooper is operations director at Britvic where every day is a chance to improve, says Rick Pendrous
Lemon curd's modern makeover
The traditional British staple lemon curd has been given a modern makeover to meet demand created by its 'resurgence' on London's restaurant scene
Nestlé invests in coding lasers for spring water
Nestlé Group's Carola natural spring water has invested in Domino's D320i scribing lasers.
Green way to cryogenic refrigeration
Industrial gases and engineering business BOC is trialling an environmentally friendly cryogenic alternative to diesel-powered mechanical refrigeration.
Leaders digest
Winning formulas for waste reap rewards, reports David Burrows
Why does EFSA have a culture of indecision?
The European Food Safety Authority's (EFSA's) working group on claims has turned down food firms' applications to make claims in relation to health benefits of microbial cultures. The question now arises: Do on-label statements of fact about the presence...
Bind dough without guar gum
Mühlenchemie has developed an alternative to guar gum powder that is designed to ensure optimum water binding, stability and freshness in bread baking.
Morrisons puts suppliers under strain
Morrisons has come under fire from a number of its suppliers over the past month. They have accused the supermarket of "aggressive" and heavy handed attempts to force over 200 of them to accept price cuts of up to £500,000 each and impose improved buying...
Milk industry's middle men come under fire in price war
Milk processors Arla, Dairy Crest and Robert Wiseman, which supply Britain's major multiples, have come under sustained flak over the past month for their role as 'middle men' in cutting the price paid to dairy farmers for milk to below the cost of its...
Have a spice day
Consumers' changing tastes are spicing up innovation in ethnic food products, says Michelle Knott
Weigh-price labeller for low-volume operation
Marel has introduced a manual weigh price labeller aimed at low-volume operations, new product development or items unsuited to automatic labelling.
Ice cream man
Operations manager Paul Harrold shares his west country ice cream world with Rod Addy
Accurate injection ensures meat quality
Schroeder has developed a meat injector with a built-in weighing system to provide continuous measurement and automatic regulation of the injection rate. The new system is now installed in the IMAX IT injector.
Event to put nanotechnology under industry's microscope
The impact of novel technologies - including nanotechnology - on the shelf-life of food will be discussed at a workshop next month.
'Best natural alternative' to tocopherol
To compensate for the increasing scarcity of tocopherols, Vitiva has made a new rosemary-based oil-soluble oxidation management system, which it calls "the best natural alternative for tocopherols". The product protects the shelf-life of mild food, pet...