Food & Beverage Manufacturers Audio

Audio

Ceramic insulation wins IPA research innovation award for JBT FoodTech
www.foodproductiondaily.com | Oct 21, 2010
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.

SPX hungry for growth in food, brewing and emerging markets
www.foodanddrinkeurope.com | Oct 20, 2010
FoodProductionDaily.com caught up with Patrick Dowling of SPX Flow Technology at IPA 2010 to talk about the company’s strategies for acquisition and sector growth.

Flavor firms can slash sodium but keep taste, says Bell
www.bakeryandsnacks.com | Mar 30, 2010
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

Greening dairy and the 'cow of the future'
www.meatprocess.com | Jun 25, 2009
Leaders in the quest to make the dairy industry greener discuss an ambitious new plan to reduce greenhouse gases by 25 per cent, and how the industry members should collaborate to innovate.

New institute formed to plan and fund dairy R&D
www.dairyreporter.com | Jul 30, 2010
Dairy Management has formed the Dairy Research Institute to improve funding and support for research into nutrition science, product development and sustainability.

Beyond guilt - Barry Callebaut predicts a healthy future for chocoholics
www.confectionerynews.com | Feb 3, 2010
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.

Emerging markets to fuel European meat equipment recovery
mobile.meatprocess.com | May 21, 2010
Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.

Improving taste and nutrition of gluten-free foods
www.foodqualitynews.com | Mar 24, 2010
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

Sustainability and energy reduction rewarded at IBA
www.ap-foodtechnology.com | Oct 7, 2009
The IBA show is widely regarded as one of the most important bakery expos in the world – and so unsurprisingly the 12 awards handed out in the IBA Trophy give a strong indication of the direction of innovation in the industry.

Sustainability will be a prerequisite for flavour industry, EFFA president
mobile.bakeryandsnacks.com | Oct 12, 2010
<div class="introduction"><p>The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.</p></div>