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Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
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Baking
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Antibiotics in the food supply chain?
A report has found that the majority of companies and manufacturers do not monitor antibiotic use in their food chain, despite warnings from the WHO.
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600 million pesos investment for Grupo Bimbo, Argentina
The world’s largest baking company, Grupo Bimbo has recently invested 600 million pesos/ US $154727million into its San Fernando, Argentina, factory. The investment will allow Grupo Bimbo, which already produces white bread, bran and multi-cereal baked goods, to add four more productions lines, including production of precooked frozen baguettes, to its range.…
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Using its loaf to raise efficiencies
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
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When ‘smart’ has a whole new meaning
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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UK food prices to rise ‘five per cent due to extreme weather’
Record high and low temperatures combined with prolonged drought in many parts of the country, will drive up costs to UK consumers by £45 million, predicts CEBR.
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Bakery In-Depth Focus 2018
One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus...
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Issue 4, 2018
Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.
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Oil coating prevents bacterial growth on processing equipment
Researchers at the University of Toronto found that the cooking oil coating resulted in a 1000x reduction in bacterial levels inside the industrial machines tested.
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Wide variation in sugar content of UK cakes and biscuits, says study
Many manufacturers have failed to reformulate and reduce the sugar content of their products, with some businesses increasing the overall level of sugar.
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BBC Future Food Award celebrates supply chain innovation
Making a future for heritage grains, cereals grown by robots, without direct human intervention, and greater food supply chain assurance, provided by blockchain technology, are the three big ideas behind this year’s contenders for the BBC Farming Today Future Food Award.
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New survey finds huge variation of salt levels in bread worldwide
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
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Researchers reveal potential of bread that suppresses appetite
High-fibre bread helps consumers cut down on snacking, giving them more control over their diets and health according to new research.
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Clean Air -The Vital Ingredient to Food and Beverage Manufacturing
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
