Food processing equipment manufacturer JBT FoodTech has modified its Double D Revorack Bakery Oven to enable both large and small baking manufacturers to increase capacity by up to 67 percent, while significantly reducing its footprint at…
Read More...

Global ingredient solutions manufacturer Glanbia Nutritionals announces today, April 4, the official opening of its new food-grade Next Generation Grain processing facility in Sioux Falls, South Dakota.
Read More...

Revent aims at “reshaping the world of baking” with its latest product launch, the round oven. One of the awarded innovations at Europain, it introduces groundbreaking features both in shape and characteristics, according to the Swedish…
Read More...

The innovative APV Cavitator is a modular process technology which forms part of SPX’s family of mixing and dispersing equipment.
Read More...

   Australian company tna will showcase its latest innovations in flexible spraying, distribution, seasoning and bagging solutions at Interpack 2014. The company’s latest spraying solutions with applications in confectionery are one of the…
Read More...

  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. 
Read More...

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…
Read More...

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…
Read More...

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…
Read More...

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.…
Read More...

European legislation, designed to reduce the aluminium content of food products, came into effect on 1 December 2012.
Read More...

Significant developments in bread processing will lead to new opportunities for the baking industry to produce bread of improved quality with reduced energy input.  
Read More...

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…
Read More...

True to its mission of technology and innovation, Reading Bakery Systems (RBS) has introduced another industry first: Continuous Mixing for the snack cracker industry.  
Read More...

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.
Read More...

Wire Belt Company can offer an alternative joining method to the traditional belt splicing method.
Read More...

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.
Read More...

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.…
Read More...