Avena Foods Limited, the Canadian premier processor of Purity Protocol gluten-free oats, will begin construction of a new oat processing facility this spring to meet the growing demand for safe, plant-based, nutritious, gluten-free foods and beverages.
With consumers more focused on health and nutrition today, and empowered by the internet to follow the latest trends, food companies that cater to their needs will be rewarded and those who lag behind punished by a growing segment of the market.
Sweet and salty has always been a winning combination, and salty snacks featuring confectionery coatings have recently seen a strong level of popularity.
New trade association reduces food waste by growing upcycled food industry, works towards product certification program
February 28, 2020
After a recent launch last October at the ReFED Food Waste Summit, the Upcycled Food Association (UFA), has grown to more than 35 Members and Associate Members, with plans to create an upcycled food certification this year.
Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.
When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.
Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.
The latest product handling equipment, cartoners, case erectors and packers, loaders and palletizers, features maximum flexibility in terms of product handling and packaging styles, which is good news for bakery and snack producers.