Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
Special Edition: Alternatives to carbon heavy processes
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
Dutch bakery ingredients firm Unifine used the recent FiE
exhibition in Paris as a platform to launch the latest additions to
its portfolio, including a new concept to eliminate gaps between
filling and dough in puffed pastry products.
Looking to new market gains in the UK, US and Australia German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package, writes
A new infrared scanner capable of telling bakers exactly when their
dough will be perfect for making bread, cakes and other baked goods
has been developed by the UK's largest independent food and drink
research group, writes...
Although the market for bakery mixes in Central and Eastern Europe
remains small, it is growing as consumers strive to bake at home
and save time. The latest look at the launches for this category
shows that variety is the driving...
Efficient, profitable baking is not just a question of having the
right equipment for the job - it is also knowing how to use it
properly. With this in mind, Spooner Vicars, the UK supplier of
bakery equipment, runs regular customised...
Rondo-Doge, the Swiss manufacturer of pastry processing machinery,
has more than 50 years of expertise in the field of dough
technology - expertise which it is now placing at the disposal of
its customers with a new technology centre...
Bread may be the most traditional of staple foods, but there is
still plenty of life in the international baked goods market,
driven by growing convenience trends and a proliferation of new
products, claims a recent report.
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
Expro, one of the biggest producers of crackers and sweet biscuits
in the Guatemalan market, has installed two additional production
lines from the UK's APV Baker group to help it double its capacity
and pursue aggressive growth...
UK-based Stable Micro Systems, a leading designer and manufacturer
of texture analysis instrumentation, is set to showcase what it
calls a unique portfolio for the bakery industry at Food & Bake
2004. Innovations will include...
Spooner-Vicars, a leading name in the design, manufacture and
supply of high quality baking equipment has unveiled a new product,
the Continuous Proof and Bake System, with the aim of maximising