These are all the posts that have been tagged with bakery.
The top five insights to appear on Confectionery Production in 2016 included a look at the opportunties the growing legalisation of marijuana across the USA and Canada is having on the confectionery market, as well as factors to consider when choosing the right gelling agents for confectionery.
As part of its ongoing expansion in the sourdoughs and baking ingredients market in Western Europe, yeast specialist Lesaffre has acquired UK-based LFI Tollblend and Tecno Bakery in Spain.
Cargill’s cocoa and chocolate business has released its latest report highlighting the key sector trends to help manufacturers develop their next innovations, including four themes: indulgent, premium, healthy and sustainable and clean.
Food equipment manufacturer Unifiller has launched a RP (rotary piston) depositor (RP) for bakery and food production.
If I had to pick two words to sum up Health Ingredients Europe (HiE) this week it would be ‘health and nutrition’. The event is the perfect opportunity to not only see the latest ingredient innovations in the industry, but also taste them.
Flavour and fragrances company Givaudan has invested CHF5million ($4.9m) in expanding its Flavour Innovation Centre (FIC) in Singapore.
The Confectionery Production team were at Food Matters Live in London yesterday to discover the latest trends in the industry and see all the new product launches on show.
Almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally, according to Innova Market Research.
US food ingredients manufacturer Watson has developed a range of natural edible glitter products to meet increasing demand for clean, natural products.
Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show preview: Health Ingredients Europe (29 Nov – 1 Dec)
Lycored’s food and fortification business is set to increase its footprint in the Iberian Peninsula and North Africa after establishing a new partnership with the food division of Spanish ingredients distributor Indukern.
Aasted, which manufacturers machines and equipment for the chocolate and bakery industries, has promoted Piet Tæstensen to CEO as part of a series of organisational changes.
Snact, a UK social enterprise making snacks from surplus product, has chosen to roll out Tipa’s compostable and flexible packaging for its product range to help tackle food waste.
Katie Smith meets director Ben Eastick to find out how confectionery is set to play a bigger role at Ragus Sugars Manufacturing.
Specialist ingredients supplier Thew Arnott has introduced a range of palm-free emulsifiers for use in food products, including confectionery.