Page 3 - Processing Amp Packaging News Today

Trigonelline, an alkaloid found in plants and animals, is found to be closely linked to muscle health, with low serum levels reported in seniors suffering from sarcopenia, new findings from a Nestle-funded study have shown.

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks for bakers.

The company has announced it will close its Chicago factory, ending 85 years of chocolate manufacturing in the city with the loss of 250 jobs.

The testing of 18 commercially available NMN (nicotinamide mononucleotide) supplements sold in Singapore found that most products did not meet label claims, and researchers have called for industry-wide effort in resolving the issue.

Mondelez International-owned Cadbury Australia has revamped the packaging for its Easter series to meet consumer demand for sustainable packaging, and as part of the firm’s long-term efforts to reduce plastic use and wastage.

Champagne Telmont will release 193,000 bottles in shades ranging from green to cinnamon this year, as part of its journey to improve sustainability.

Conscientious consumers increasingly seeking out healthier, more sustainable snacks, which presents major opportunities for innovation. But what are these shifting consumer values?

Industry veteran Martin Otto and founder of FUBU and star of Shark Tank Daymond John are among the SNX 2024 speakers who will focus on industry trends, how to make it in an increasingly crowded space, artificial intelligence, the regulatory landscape and most interestingly, the American consumer and the Ozempic effect.

The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.

The UK bakery manufacturer is an ardent advocate of ‘real bread’ that is not only better-tasting, but better for people and the planet.