These are all the posts that have been tagged with baked goods.
Packaged food continues to look to Asia Pacific and the Middle East and Africa for global growth, new research shows.
Production plant giant Bühler Group has acquired Haas Group, the Austrian manufacturer of wafer, biscuits and confectionery production systems, for an undisclosed sum.
Daisy Phillipson discusses the latest innovations in environmentally friendly bakery machinery.
ADM Milling, a business unit of Archer Daniels Midland Company has extended its portfolio of flours and bakery ingredients with the launch of its new multiseed concentrate with ancient grains in the UK.
Daisy Phillipson takes a look at innovations in extrusion and forming machinery and how they can help confectionery and bakery manufacturers ensure a foothold in the health market.
Some 155 exhibitors descended on Vienna, Austria, for the biennial Snackex trade show and conference from 21-22 June. Katie Smith reports.
Grupo Bimbo has acquired Groupe Adghal, a company dedicated to the production and distribution of baked goods in Morocco.
Dr Alexander Smerz looks at how bakery manufacturers can address the free from trend with the use of alternative raising agents.
Robotics specialist PWR Pack International is to present new pick and place robotic systems for packaging food products at Interpack in May.
Sales and exports of Swiss long-life bakery products, including biscuits, fell in 2016, according to the latest figures, while turnover in the domestic market recovered.
Herza Schokolade has developed paleo cocoa flakes from pure organic cocoa mass in a bid to meet increasing demand for chocolate with a high cocoa content.
Baking ingredients manufacturer DeutscheBack has unveiled an enzyme mix which is said to improve freshness preservation of rich cake and short crust pastry butters.
With a clear focus on protein and gelatin free concepts, Health Ingredients Europe (HiE) provided manufacturers with plenty of food for thought. Katie Smith reports.
We’re all partial to a biscuit or two as an afternoon snack, or after dinner treat, but new research suggests a decline in the consumption of high-calorie food items will promote structural shifts in the US cookie and cracker market.