Radio Frequency Company (RFC) has been designing their Macrowave Post-Baking Dryers for the last 25 years, aiming to boost productivity and eliminate checking for the core products of large wholesale producers of biscuits and crackers. 
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Global food processing equipment manufacturer, JBT FoodTech, has introduced a new linear protein oven to its Double D product line. The launch responds to market demand for an oven designed for cooking breaded products, such as chicken…
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Promoting the flexibility of their systems, be it in terms of recipes, size, output or tasks, has become a key marketing tool for bakery equipment manufacturers. Versatility; certainly, as long as it is combined with rapidity to satisfy…
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Conscious of the need to cut energy costs and reducing carbon footprint, more bakers are seeking advantages of efficiency-saving systems and ovens. David Abbott reports. Equipment manufacturers are keen to help bakers get the very best from…
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Producing products that push the boundary just that little bit further is what the industry is all about. With the demand for increasing variety and the creation of more niche markets, bakers and equipment manufacturers need to be flexible.…
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European legislation, designed to reduce the aluminium content of food products, came into effect on 1 December 2012.
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Significant developments in bread processing will lead to new opportunities for the baking industry to produce bread of improved quality with reduced energy input.  
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The Food & Grocery Council is welcoming a significant drop in concentration of acrylamide in potato crisps, and says it will continue to work with industry to find ways of lowering its levels in other foods, CEO Katherine Rich said…
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True to its mission of technology and innovation, Reading Bakery Systems (RBS) has introduced another industry first: Continuous Mixing for the snack cracker industry.  
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In just 15 years, adding folic acid to flour has become a life-altering business practice resulting in the prevention of more than 22,000 serious birth defects every year.
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Wire Belt Company can offer an alternative joining method to the traditional belt splicing method.
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One thing that was quite apparent at iba 2012 was the number of manufacturers – equipment or ingredients – who were touting ‘flexibility’ as something that was being requested by customers.
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There are many qualities that a bakery oven should offer: ease of installation and of use, reliability, adaptability and flexibility. In the context of sharp energy price rises, one issue is currently on everyone's mind: energy consumption.…
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These days, everything is about ease and efficiency. So, it makes sense that bakeries would prefer to see one manufacturer or supplier when needing to install, or even update, a production line. As a result, there are more ‘co-operatives'…
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Throughout April and May 2009 European Baker magazine is conducting a groundbreaking survey into Baking Industry Trends.
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Multisorb Technologies won the 2008 IFT Food Expo Innovation Award for the development of its active oxygen barrier enhancement technology, featuring FreshBlend as an effective oxygen scavenging material.
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Convenience and ease have become the watchwords for many modern bakers and in turn ingredient suppliers have responded with a cornucopia of premix products to satisfy this demand. Fiona Pavely reports.
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An ongoing project between Washington State University’s department of horticulture and landscape architecture, College of Pharmacy and the International Marketing Program for Agricultural Commodities & Trade (IMPACT) is studying the…
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