News

Control of process variables including weight, size and texture is the route to unvarying accuracy – and the key to control is adjustability. Read More

Baker Perkins has been awarded UK government funding to further develop twin-screw extrusion to produce Texturised Vegetable Protein (TVP) as a meat substitute. Read More

Ken will focus on customers in the Western region of the United States and Canada, as well as overseeing the ever-growing TVP market. Read More

To prepare for growth in our established and emerging markets, we have recently restructured and expanded our Applications & Process Team based in the Innovation Center in Grand Rapids, Michigan. Read More

As many of our customers face increased production requirements in response to the current global situation, we have been considering ways in which we can provide additional support, particularly on parts. Read More

Following UK and US Government guidance on responding to coronavirus (COVID-19), we have made some changes to the way we work; but our businesses in the UK and USA are both still operating and ready to support you when needed. Read More

Baker Perkins is making major investments in machine tools to add capacity and improve efficiency on components for new machines, and to cut lead times for replacement parts. Read More

With equipment and systems Industry 4.0 Ready, Baker Perkins can offer intelligent analysis of process performance for timely advice. Read More

Our ServoForm™ Mini depositor sits at the heart of a highly versatile production line that can produce hard candies, jellies and gummies, toffees and lollipops - including high-value medicated or functional products. Read More

Baker Perkins and gelatin supplier Rousselot have worked together to reduce setting times for gelatin gummies to as little as 15 minutes using a starch-free process. Read More