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Enzyme mix to improve freshness of baked goods
Baking ingredients manufacturer DeutscheBack has unveiled an enzyme mix which is said to improve freshness preservation of rich cake and short crust pastry butters. The TopSweet Fresh Cake Plus V also...
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Herza Schokolade to unveil paleo cocoa flakes
Herza Schokolade has developed paleo cocoa flakes from pure organic cocoa mass in a bid to meet increasing demand for chocolate with a high cocoa content. With a cocoa content of 100%, the new product...
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Mixed bag for Swiss biscuit industry in 2016
Sales and exports of Swiss long-life bakery products, including biscuits, fell in 2016, according to the latest figures, while turnover in the domestic market recovered. According to the Swiss...
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PWR to present new pick and place robotic systems
Robotics specialist PWR Pack International is to present new pick and place robotic systems for packaging food products at Interpack in May. The Dutch company develops tailored concepts that use...
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Raising the game
Baked goods are highly complex products. Key quality characteristics such as stability and texture depend on the perfect interplay of several ingredients. Changing key constituents may seriously affect...
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Grupo Bimbo launches operations in Morocco
Grupo Bimbo has acquired Groupe Adghal, a company dedicated to the production and distribution of baked goods in Morocco. With sales rising to around $11 million and a 20-year track record, Grupo Bimbo...
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Savoury snack showcase
Some 155 exhibitors descended on Vienna, Austria, for the biennial Snackex trade show and conference from 21-22 June. Katie Smith reports. Snackex provided the perfect opportunity to find out more...
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Making waves
Daisy Phillipson takes a look at innovations in extrusion and forming machinery and how they can help confectionery and bakery manufacturers ensure a foothold in the health market. Forming and...
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ADM brings multiseed bread mix to bakers
ADM Milling, a business unit of Archer Daniels Midland Company has extended its portfolio of flours and bakery ingredients with the launch of its new multiseed concentrate with ancient grains in the...
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Baking for a brighter future
Daisy Phillipson discusses the latest innovations in environmentally friendly bakery machinery. Energy efficiency is a leading issue for industry worldwide. Binding legislations have been put in place...
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Bühler acquires wafer machinery supplier Haas
Production plant giant Bühler Group has acquired Haas Group, the Austrian manufacturer of wafer, biscuits and confectionery production systems, for an undisclosed sum. The acquisition contract was...
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Packaged food looks to Asia Pacific, Middle East and Africa for growth
Packaged food continues to look to Asia Pacific and the Middle East and Africa for global growth, new research shows. According to Euromonitor International’s newly released 2017 Packaged Food data,...
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Bursting with flavour
Demand for clean label ingredients has been gaining momentum over the years, which has subsequently had a huge influence on the food industry. What started as a trend is now the standard. As a result,...
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Omega Ingredients launches new natural flavours range
Natural flavour brand Omega Ingredients has announced the creation of its new natural flavours SigNATURE range. With consumers demanding more authenticity and less synthetic flavourings, Omega...
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Shea-based shortening cuts saturated fats
IOI Loders Croklaan Europe has launched Presdough 270 SB, a shea-based palm oil alternative for use in bakery products. According to the company, the non-hydrogenated shortening can lower saturated...
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Turning to health
Starting the new year afresh, many of us are turning our attention to what we eat this month in order to shift some of the festive weight. According to Euromonitor International, healthy lifestyle...
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Bakery brand receives funding for healthy bread production
Healthy baked goods brand Modern Baker has received a £763,000 grant from Innovate UK to lead a two-year research and development project into improving the nutritional quality of bread. The company...
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Gluten-free trend marches on
Among major trends that are showing no signs of slowing down as we move rapidly forward into 2018 is the rise of gluten-free products within the snacks and bakery sector. During the past few weeks I’ve...
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Campden BRI bread structure measurement method approved
AACC International (AACCI) has accepted Campden BRI’s “Use of C-Cell to Measure Cell Structure of Baked Goods” as an Approved Method. It is hoped that the method will help bakers to objectively assess...
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Corbion targets premium bakery market with organic dough improver
Global ingredients business Corbion has introduced a new organic dough improver aimed at the premium baked goods market. The company explained its latest release builds upon its existing series within...
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