Lawrence Equipment, a major manufacturer of flat bread machinery in
the United States and Europe, has recently released a new
innovation, the Mega Pizza System, which is capable of producing
multiple pizza bases operating at multiple...
The British are the biggest consumers of chocolate in Europe,
munching their way through more than 10 kg each every year. A
reflection of Britain's ongoing love affair with snacking - and
consumers' reluctance to choose...
Set against the backdrop of difficult trading conditions for
branded food manufacturers, raw material prices and a negative
currency impact played down first half figures for ingredients
Europa, the Italy-based company that specialises in the production
of ovens for the bread making, pizza, pastry and biscuit making
industries has unveiled a new range of convection ovens, the most
popular of which are the 5T and its...
Demand for functional ingredients in Europe is far from slackening
with European buyers set to reach 5 million by 2007. Ingredients
companies, such as J. Rettenmaier & Sons (JRS), are aiming to
keep pace with the demand, focusing...
Bakery and snacks equipment provider APV Baker has improved and
expanded its range of ovens for the production of cookies,
biscuits, bar products and pet foods as well as a whole host of
traditional bakery products including tarts,...
Daub Hamburg Gmbh, the traditional bakery equipment manufacturer
has assembled two large scale bakery processing models for
baguettes, bread and rolls - the Thermo-Roll and the Backmiester -
which, the company believes, delivers convincing...
The proposal by the EU to redefine the rules governing what
constitutes as yoghurt has come up against a wall of opposition in
the UK. The two-fold proposal calls for only products that contain
live bacteria to be defined as yoghurt.
Arla Foods believes that it must upgrade its activities in Europe
if it is to compete in global markets - this has partly been caused
by the increase of own label products in the European market, and
in particularly, in Scandinavia.
Whatever their stance on the debate over genetically modified
crops, bakers are now having to decide on whether to stick to
conventional wheats or the genetically engineered product- albeit
with greater social, political and economic...
Inspired by the burgeoning health trend a collaborative research project between Danish ingredients company Chr. Hansen and dairy manufacturers has resulted in a new yoghurt culture - Yo-Flex - for products aimed at less fat and fewer additives.