bakery
Kara completes £1 million investment in new doughball production plant
Kara, UK foodservice arm of Finsbury Food Group, has invested in a new production plant which has gone towards the installation of a new doughball plant and freezer capability.
Mission Ventures and Warburtons launch joint venture to support next generation of baking businesses
Designed to support the growth of SMEs and start-ups, Batch Ventures combines equity funding together with hands-on support from successful entrepreneurs and industry professionals.
Aryzta announcement provides stark warning to foodservice suppliers, says GlobalData
Swiss-Irish bakery firm Aryzta has recently announced that it expects the coronavirus outbreak to have a “material impact” on its business this year, which will be worrying to other major foodservice suppliers, says GlobalData’s food correspondent, Andy Coyne.
Sensient Flavors presents a brand new bakery toolbox
Year-round Bakery Toolbox helps food and beverage manufacturers stay ahead of the game.
Amarlane Foods launches new vegan butter, ‘Betterine’
Isreali company Amarlane Foods is launching a dairy alternative that it hails as “Butter’s Vegan Twin”.
interpack 2020 completely booked; new structure for visitors
Exhibitors have now been brought together to create more focused segments with corresponding offerings to prevent visitors covering long distances.
Kroner-Starke goes organic for Biofach Show
The German ingredients supplier has developed a wide range of organic versions of clean label and functional products.
Roberts Bakery creates loaf with cricket flour
In a first for a major UK bread brand, Roberts Bakery has launched a limited edition loaf made with crickets.
SpaceBakery project explores possibility of bakery on Mars
The SpaceBakery project is a unique consortium composed of seven Belgian organisations and led by global bakery, pastry and chocolate company Puratos
AB Enzyme solution keeps bread fresher for longer
AB Enzymes has introduced Veron Maxima, an innovative solution to help bread improver companies keep their baked products fresher for longer.
Kröner-Stärke presents new ingredients at FiE
Wheat and starch specialist Kröner-Stärke will be showcasing its full range of natural ingredients for the food industry at the FiE exhibition in Paris this December, including the company’s newest offerings, Vital Spelt Gluten and Spelt Starches.
Royal DSM extends life of baked goods
Royal DSM, a science-based company active in nutrition, health and sustainable living has introduced the latest additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master.
Cargill opens new Culinary Hub
Cargill has opened a Culinary Experience Hub at its research & development site in Vilvoorde, Belgium.
Demand for thickening agents to drive hydrocolloids market
Major players in the microbial source hydrocolloids market are expected to accelerate the development of various novel and innovative products