Bonfire banquet: Toffee apple crumble  | Automatic Blister Packing Machine

The history of the Pineapple Chunk started in 1953 with Charles Richard Diver, a confectionery chef in Oamaru, New Zealand. He needed to figure out what to do with a bunch of leftover pineapple-flavored marshmallow from another product, so he covered it in chocolate and christened it the Pineapple Chunk. Over the years, Pineapple Chunks — or Pineapple Lumps, depending on the manufacturer — became a classic candy in New Zealand, and Cadbury manufactured its own version until ending production of it in the country earlier this year; now Rainbow Confectionery makes Pineapple Lumps. Don’t confuse them for Australian candy, though — a TV station once included them in a gift box of Australian delicacies meant for the British band One Direction, and New Zealanders were not pleased.

Young George was last week offered a lunch of either lamb ragout with garlic and herbs, pork stroganoff with red peppers or smoked mackerel on a bed of puy lentils. Pictured: Puy lentils with butternut squash

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We unearthed thousands of internal documents that help explain how the Islamic State stayed in power so long.

Manufacturers in Auger Power Filling Machines Market- IMA Group, TotalPacks, Accutek Packaging Equipment Companies, AMS Filling Systems, Spee-Dee Packaging Machinery, PTI–Packaging Technologies & Inspection, Powder and Packaging Machines, Frain Industries, Anchor Mark, Shree Bhagwati Machtech, All-Fill International, PLF International, SP Automation and Packing Machines, Cozzoli Machine Company, Konmix, PER-FIL Industries

Various technological advancements in strip pack machines are allowing manufacturers to pack products effectively and efficiently. The strip pack machines market is highly fragmented in developed countries as compared to developing countries. Furthermore, competition is expected to increase and create restraints for manufacturers in the next few years.

While there is something comforting and classic about a scoop of vanilla ice cream, some consumers are wanting something a little less, well, vanilla. The new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water. Look down specialty frozen aisles and you might find plant-based frozen desserts like CocoWhip Soft Serve and ice creams with savory swirls of artisanal cheese (and don’t think you’ll stop seeing those low calorie, high protein players in the frozen aisle anytime soon). Globally-inspired frozen desserts are taking the stage — possibly sparked by 2018’s mochi ice cream obsession and a Thai rolled ice cream craze — with icy indulgences like airy Taiwanese snow ice and Mexican nieves de garrafa, not to mention stretchy, chewy, Turkish ice creams that get their unique texture from mastic and other unique sources. Popsicles and gelatos won’t be left out of the fun — they’ll get some buzz with boozier infusions coming to market.

Chick-fil-A’s drive-thru drove 611 percent more mentions than delivery. Expanding delivery and catering is the QSR’s priority as its locations have six or more cars crowding the lane 40 percent of the time (QSR Magazine 5). While other brands are creating additional lanes and new digital menu boards, Chick-fil-A is piloting a new type of store entirely. Chick-fil-A’s new concept hyper-focuses on delivery and doesn’t offer a drive-thru or dining room. 

I tell Whiter Mustachianism sometimes sounds like a cult, and to my surprise he agrees. “You’ve got this charismatic leader and these very loyal followers,” he admits. But, he says, those followers are very diverse. “The people who come to the meet-ups are anything but clones. What they have in common is a desire not to be ripped off by ‘the Man’. They don’t subscribe to consumerism.”

Nicola Waller, head of fresh produce at Waitrose, said: ‘We’re serious about looking for alternative packaging materials. This uses materials which would otherwise be wasted, which can only be a good thing. We will ensure all our own-label packaging is widely recyclable, reusable or home compostable by 2025.’

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The federal Food Safety and Modernization Act in the past several years has put new constraints on selling raw grains right out of the field. Some food companies are demanding the pasteurization process — a "kill step" — to ensure against pathogens, even if the risk is small.