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Making waves
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.
Bühler opens bakery innovation hub
Bühler has announced its new, expanded Bakery Innovation Centre (BIC) in Uzwil, Switzerland.
Tate & Lyle releases 17 non-GMO starches
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.
Raising the game
Dr Alexander Smerz looks at how bakery manufacturers can address the free from trend with the use of alternative raising agents.
A look at Interpack
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 to debut new bakery technology
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.
Processing ProSweets
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Barry Callebaut launches chocolate and fruit fillings
Cocoa and chocolate manufacturer Barry Callebaut has introduced a range of chocolate and fruit fillings for confectionery and bakery applications.
Health and nutrition
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.
Business news, Cocoa & chocolate, Food safety, Processing, Regulatory
Health and nutrition
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.
Business news, Cocoa & chocolate, Food safety, Sustainability
The next step for whey permeate
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.
Baked goods innovation
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.
Gluten free solution
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.
Will you be at iba?
What’s new in the bakery, confectionery and snack sectors? Iba – the International Bakery Exhibition – covers all the trends, from baking ingredients to packaging.