KRISARU News
Amid the troubling recent news for baking related to efforts to reduce sodium intake and associating the glycemic load in the diet and heart disease for women, actual marketplace developments are positive. At the annual meeting of the American Bakers Association last month, restaurant expert Ellen Koteff described breakfast sandwiches as one of the...
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By GEORGE TIBBITS,Associated Press Writer – Saturday, November 28 SEATTLE – Food banks across the country are undergoing a high-tech revolution, adopting sophisticated databases, bar coding, GPS tracking, automated warehouses and other technologies used in the food industry that increasingly supplies their goods. It’s a long way from handing out macaroni and canned soup...
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Baked good companies should look to discount chains, control distribution, develop a broad product portfolio, manage input costs and tap into newer markets in order to ensure resilience over the next five years, stresses a report on the European bakery sector. Industry analysts, Rabobank, in a new report Bakery Sector beyond the Downturn said...
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A new continuous oven can cut costs for large scale baked good manufacturers aiming to develop products to satisfy the growing demand for diversity and convenience, claims a leading bakery machinery developer. Edinburgh-based Double D Food Engineering said the energy savings provided by its new Solid Band Continuous Oven will benefit major players involved...
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This is a new section initiated to share various baking news.
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