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Baking & snack processing		 Industrial Baking & Snacks
Search Forward to a colleague
 From 18/10/2006 to 24/10/2006

Sponsored by Baker Perkins
Unbeatable consistency for breakfast flakes
For consistently high-quality traditional cereal products, Baker Perkins' rotary cooker is the first choice of major producers. Numerous features ensure that each batch is evenly cooked, whilst a fully programmable automatic control system enables cooking conditions to be pre-set and accurately repeated, thus guaranteeing consistency from batch to batch. Click Here
Financial



National Starch announces ingredients price hike
National Starch Food Innovation has announced a price increase in Europe on a range of products including food and texturising starches... Read

UK bakery ingredients sector set to profit
The UK baking ingredients sector is well positioned to take advantage of an explosion in home baking, according to research from Mintel... Read
Industry & Markets



Bread consumption linked to cancer, study
Bread has become the latest food group hit by a health scare following the publication of a scientific study linking the consumption of bread to kidney cancer... Read

Health and convenience drive snack growth, report
Growth in the snacking industry is being driven by health concerns coupled with the need for convenience, according to new reports into both the fruit and hot snacks sectors... Read
Products



Flow-wrapper targets self service bakery
Spanish firm Ulma Packaging has increased its foothold in the bakery sector with the launch of new flow-wrapping equipment... Read

Festive flavours target Christmas crisp consumers
Hand cooked crisp company, Kettle Foods, is the latest snack maker to target the Christmas market ahead of the indulgent festive season... Read

Cognis launches non-hydrogenated fat
Cognis has developed an emulsifier system that it claims can help food makers use non-hydrogenated fats in whipping agents... Read

Organic oats hit UK breakfasts
Canadian cereal company Nature's Path is attempting to make inroads into the UK's growing organic market with the launch of a new range of ready to eat organic oat cereals... Read

Xylanase breakthrough promises better baking
The incorporation of the baking ingredient xylanase which improves the quality of bread but is frequently inhibited by wheat could now become easier for bakers following research into the problem... Read

UK firm launches 'cost-effective' salt replacer
Alexander Flavours has developed an ingredient that it claims could help food makers reduce the salt content of their products by up to 50 per cent... Read

All News Headlines for: October | September | August
Sponsored by Kerry Bio-Science
Bake better bread with Biobake™ Optum
Biobake™ Optum, a new, non-GMO enzyme, specifically delivers multiple cost-effective functions such as optimal gluten development, improved bread volume and fermentation tolerance, and enhanced dough elasticity and firmness. Biobake™ Optum can now help you deliver consistent and affordable quality, volume, and appearance to your Consumers: Click Here
Previous Headlines

> Bread line follows trend for i ...
> Yeast storage system cuts wast ...
> Cadbury team up with bakers to ...
> Allied Bakeries hit by more ta ...
> What the food industry can do ...
> UK producers drive up wheat yi ...
> Anti-flaking bakery improver s ...
> Rack oven allows for quicker s ...
> ALA-rich walnuts could protect ...
> New report identifies key grow ...
Product Categories

> Ingredients and additives
> Packaging equipment and materials
> Processing equipment & plant design
Related Web Sites

> FoodNavigator.com
> FoodProductionDaily.com
> FoodAndDrinkEurope.com
> All our Websites
Weekly Comment

Is a trans fat ban a healthy solution?
Sometimes I just love eating fatty, greasy, unquestionably hazardous foods. But I don't like trans fats, that come as a by-product in some processed foods, and have been linked to high cholesterol and heart problems. However, while I may not like them, does this mean I would want to see them banned along with any other unhealthy product in my food? Read


Events - Publisher's Choice

Children's Products Industry Summit
In addition to getting important updates on legislation, psychology, NPD best practice, and Global market trends, the heart of the event will be an sh ... Read

Polyphenols - Malta 2006
3rd international conference on Polyphenols Applications in Nutrition and Health ... Read

Agribusiness Seminar from Harvard Business School
The only executive education program of its kind, Harvard Business School's 2007 Agribusiness Seminar addresses global food system challenges, while p ... Read


Sponsored by Cognis
Spongolit 530 - A Sophisticated New Aerating Agent
Shortenings containing trans fatty acids can now be replaced by trans fatty acid - free oils plus Spongolit 530. Suitable for aerated batters with or without fat, medium volume. Provides fine, regular crumb and strong texture. Click Here		 Cognis
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