These are all the posts that have been tagged with dough.
Bühler has announced its new, expanded Bakery Innovation Centre (BIC) in Uzwil, Switzerland.
Ingredients business Tate & Lyle has introduced 17 new non-GMO starches with the same functionality as their original versions for use in products including sugar free cakes.
Dr Alexander Smerz looks at how bakery manufacturers can address the free from trend with the use of alternative raising agents.
As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.
Baker Perkins is to showcase its new equipment and end product technology for the biscuit, cracker and bar industries, including a three-roll sheeter and gauge roll, at Interpack.
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Cocoa and chocolate manufacturer Barry Callebaut has introduced a range of chocolate and fruit fillings for confectionery and bakery applications.
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.
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.
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.
The anticipated resurgence of the bakery industry across EMEA over the next five years will be driven primarily by product innovation – often inspired by developments originally pioneered in the US – according to inclusions manufacturer Pecan Deluxe Candy (Europe) Ltd.
Complaints about dry, crumbly gluten free bakery products could soon be a thing of the past, thanks to a natural milk protein based solution developed by Arla Foods Ingredients.
What’s new in the bakery, confectionery and snack sectors? Iba – the International Bakery Exhibition – covers all the trends, from baking ingredients to packaging.
My trip last month to the NCA Sweets & Snacks Expo in Chicago was a real treat that gave me the opportunity to see some of the trends that will be influencing the confectionery sector around the world in the coming months.