Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec last month.

Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.

A higher quality cut can be achieved by using ultrasound technology for confectionery and bakery products, according to technology firm Döinghaus

FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.

Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.

Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.

Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.

BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.