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... a flour product adapted especially for its resealable plastic flour pouch and a vacuum packed chocolate bar are two products that stand out above the raft of new dry food launches, according to mintel’s global new products database (gnpd) ... in the second part of foodproductiondaily’s special edition on dry food packaging, manufacturers of farin’ up flour and vero chocolate reveal the drivers behind the packaging concepts and the production challenges they had to overcome

... dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the european science foundation ... formulating foods with oils with a reduced susceptibility like palm oil are likely to have lower acrylamide levels, particularly fat-rich and sugar-free foods, according to findings published in food research international ... “these findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content,” wrote the researchers, led by vincenzo fogliano from the department of food science at the university of napoli “federico ii” ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... ”cdc provides supply chain management solutions for the franchisors and for the packaging/janitorial/safety supply manufacturers of dry food, frozen food and in the us ... "we also owe our success to our customer service record in seamlessly moving dry and frozen product with minimal incident and with maximum efficiency

... baldwin technology has expanded its oxy-dry food blends manufacturing facility in addison, illinois ... according to the company the production volume at baldwin subsidiary oxy-dry food blends has increased by close to 400% since moving into the addison manufacturing location in 2000 ... during the period, the company’s capabilities expanded from bulk blending to also include packing dry ingredients in composite cans, form-and-seal pouches and retail cartons ... martin haver, president of oxy-dry food blends, said: “the growth in production volume has created a need for additional space ... ” karl puehringer, ceo of baldwin, said: “for many years, oxy-dry manufactured a food-grade starch-based powder for the graphic arts and packaging markets ... baldwin is now able to capitalize on the growing market for contract packaging in north america as food manufacturing companies seek to outsource blending and packaging to manufacturers like oxy-dry food blends ... our established track record with customers in combination with our blending and packaging capabilities represent great future growth opportunities for our food blends business

... consolidated distribution corporation (cdc) is a quick-service and casual dining restaurant redistributor in the industry, providing supply chain management solutions for the top national franchisors and the most respected dry food, frozen food, packaging & janitorial supply manufacturers in the us

... it does not matter so much whether protein is sourced from animals or vegetables as whether it is of sufficiently good quality and has the functional characteristics that enable it to be used in food applications, scientists said at a debate hosted by solanic ... but when the waste material is separated out, the dry matter has a protein content of 27 per cent, and that is commercially interesting ... the high molecular faction contains mainly patatine, resulting in a dry food ingredient ... the first commercial applications of solanic's potato-derived proteins are expected to be launched this autumn, at food ingredients europe in london

... a uk food research centre has endorsed a new sensory testing procedure to help paper packaging firms meet eu standards on packaging components passing into the foods they wrap, writes chris mercer ... researchers at the campden and chorleywood food research association (ccfra) undertook a quality assessment of recent trials of a standardised scheme to help train sensory panels across europe ... ccfra said the new training procedures, which are the result of a three-year pan-european project named calibsensory, improved the ability of panels to detect odour, off-flavour in fatty foods and off-flavour in dry foods ... the results are good news for paper packaging firms and food producers alike as they strive to meet eu standards, dating back to 1989, that say packaging materials must not pass into a food in amounts that could cause an unpleasant taste or odour ... "when changing or re-designing the packaging material (also if using a new type of printing ink or glue for labels) it is important for the companies to be able to make sure that these changes do not influence the sensory properties of the food product ... " mistakes would inevitably be costly for the food and packaging firms involved ... paper-based packaging is used widely across the food industry, including wrapping foods such as cheese and bakery goods, as well as in increasingly popular lightweight cartons ... "there are some instrumental methods for testing migration (often legislative) from packaging to food products but it is on specific compounds ... here the paper sample was put in indirect contact with either cocoa butter (representing fatty foods) or icing sugar (representing dry food), and then tasted