bakery
Fedima unveils manifesto to support the future of Europe’s bakery sector
Recommendations aim to ensure that the regulatory framework for ingredients producers meets the evolving needs of consumers.
Research shows leftover bread crusts used to make new foods
Grass traditionally used for livestock production can be fermented along with bread by fungi to make alternative proteins.
IMCD Indonesia opens an upgraded food and nutrition lab to encourage creativity and cooperation
Facility’s UHT Pilot Lab allows customers to run trials and develop formulations.
Start-up builds European facility to produce plant-based ‘Fatrix’ fat
Fatrix has been created to fill a market gap for a clean-label fat substitute that is highly functional, and affordable.
Dawn chooses food science undergrad as 2025 student ambassador
Jordan Young impressed the team with his dedication to the technical craft of baking.
Cornish Sea Salt launches new product in food manufacturing range
TekSalt can be used to improve the flavour profile of food made by manufacturers.
Burcon and Puratos collaborate to develop cutting-edge uses for canola proteins
Canola protein stands out as a promising alternative to egg protein.
Eurogerm helps bakers meet demand for sustainable finished products
CO₂MMITED and UPCY ranges strike dietary balance of taste and environmentally friendliness.
Amcor AmPrima FlowPack PRroaddresses key challenges in the bakery sector
Polyolefin based solution is recycle-ready while maintaining barrier and sealing properties.
Fi Europe 2024: CSM Ingredients presents new collaboration with Heallo
Showcasing solutions in egg replacement, nutritional enhancements and bakery ingredients.
EHL Ingredients launches new selection of seed blends
Seeds allow bakers to create a point of differentiation at the point of purchase.
FGF Trapani and Döhler partnership to transform citrus fibre solutions
Collaboration empowers brands to develop products for health-conscious consumers.
Vaess marks milestone with the world’s largest alginate gel production site
Facility enables Vaess to meet global demand and drive innovation across sectors.
Interfood marks 25 years of success
Commitment to service and support which underpins the business since its beginnings in 1999, remains.