These are all the posts that have been tagged with bakery.
Bakery machinery supplier Brook Food is to offer what it describes as ‘revolutionary’ electrostatic spraying equipment as part of a partnership with Swedish company Gema Switzerland GmbH.
Nutritional labelling for confectionery and sweet bakery products sold across the EU becomes mandatory by 13 December 2016, but the industry is confident it will comply. By Liz Newmark in Brussels.
GoodMills Innovation has developed a functional ingredient that can be used as a non-allergenic nut ingredient in chocolate pralines, cereal and chocolate bars.
Manufacturers of bakery products and confectionery are facing higher prices for butter after a surprise rally on global commodity markets, a dairy company has warned.
GEA has completed its entry into the bakery market by closing its acquisition of Imaforni, an Italian supplier of advanced lines for crackers, soft and hard biscuits.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
DuPont Nutrition and Health has launched a new healthy alternative to traditional wheat bread, inspired by Nordic thin breads.
To help celebrate the silver anniversary of the UK’s National Doughnut Week, sponsored by CSM Bakery Solutions, and to raise money for The Children’s Trust, Mono Equipment is running a ‘decorate a doughnut competition’.
Equipment: Chewing gum processing Ingredients: Oils, fats; Bakery ingredients Packaging: Bagging Product focus: Healthy confectionery Show preview: Sweets & Snacks Expo (24-26 May)
Global regulators look set to approve a global standard for whey permeate powders, which should bring new opportunities for this versatile dairy ingredient. Suzanne Christiansen reports.
Dairy commodity prices have become increasingly low and food manufacturers should lock into a long term deal quickly before they rise again, advises European trader Greenfields Ireland.
UK television series ‘Food Unwrapped’ has discovered the possibility of creating sugar free bakery products using Sensus oligofructose, also called ‘chicory root fibre’ on its diet special.
Puratos, who offers a range of bakery, patisserie and chocolate products, has signed a loan deal of €40 million for seven years with the European Investment Bank (EIB).
The Barry Callebaut group has switched the production of two of its most popular fillings for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products as of January 2016.