bakery
Barry Callebaut redesigns chocolate process for mindful indulgence
The second generation of chocolate by design puts ‘cocoa first, sugar last’.
Frank Roberts and Sons secure £18m investment
Investment will be used to fund investment in the bakery and any working capital requirements.
Azelis opens Regional Competence Center for meat and meat alternatives in Poland
The RCC will allow Azelis to answer to the fast, evolving demands of the market.
Kerry launches Food Waste Estimator to tackle global food security
Kerry’s estimator guides either food manufacturers or concerned consumers to what they could save for themselves and for the planet.
CSB provides a sweet solution for bakery specialist
Real-time analysis of data from other divisions of the company allows the system to supply raw materials at the correct time.
Aliga Microalgae acquires one of Europe’s largest Chlorella algae production facilities
Aliga will have production in Denmark, Holland and France by incorporating the facility in its operations.
Guest blog: Let’s grasp the opportunity to address the issues in the confectionery sector
A guest blog from Neill Bartson, editor of Confectionery Production, who is part of the organisational team behind the World Confectionery Conference.
Almonds rated number one nut in new product introductions for seventh year
Almonds are the number one nut across the snacks, bars, dairy and cereal categories in Europe.
White’s Bakery serves up school treats with GEA Comas depositor
Depositor boosts efficiency, saves on labour costs and reduces wastage in confectionery lines.
EPP installs VMI Mixer at ZERO2FIVE Food Industry Centre
European Process Plant Ltd (EPP) has installed a VMI SPI-LAB mixer at the ZERO2FIVE Food Industry Centre in Wales, to enable bakery businesses and students to optimise their baking.
Viena bakery adds water scoring solution from EPP
Viena Bakery in Spain has invested in a Beor water scoring solution from European Process Plant (EPP).
New vegan flavour solutions from I.T.S deliver indulgence in plant-based bakery applications
International Taste Solutions (I.T.S) has developed Vegan Boost – a new range of natural flavour enhancers that replicate the indulgent characteristics of traditional bakery products in dairy and egg-free alternatives.
Kröner-Stärke creates clean label cookie filling with long shelf-life
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products which boasts a long shelf life but doesn’t contain any artificial ingredients.