Ditsch, a bakery company that specializes in soft pretzel products for over 100 years, is investing in the US market. In November, the subsidiary of Valora expands its pretzel manufacturing capacity with a new, state-of-the-art bakery in Cincinnati, USA. It represents an investment of around USD 70 million.
Grupo Bimbo’s net sales grew by 7.4% in the third quarter, reaching Ps.106,046 million. Mexico recorded strong volume performance and an Adjusted EBITDA margin of nearly 22%. The EAA region reached record levels of net sales.
More than 2,500 leading F&B manufacturing brands are attending Gulfood Manufacturing, 25% of them new to show. 90% of the world’s manufacturing brands are in Dubai for the largest installment of the Middle East event, the organizers announced.
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French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
Subway launched a new sweet specialty, joining its Footlong Chocolate Chip Cookie: the Double Chocolate Peppermint Footlong Cookie, a limited-edition product with a seasonal flavor. The new sweet treat also comes in footlong-sized holiday packaging.
Subway introduced the spiciest sandwiches on its menu to date. The limited-duration Ghost Pepper Bread is available in two new subs: Spicy Nacho Steak and Fiery Meatball.
In November, Harry-Brot expands its portfolio with a new product category as it launches two sweet snacks: Harry Brioche and Harry Raisin Brioche.
Specifically created for the FIE 2024 event, ‘Hey Bro!’ is a brownie mix developed through the combined expertise of the three companies within the VIVESCIA Group: Grands Moulins de Paris, Kalizea and Diamalteria Italiana.
PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in…
Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.
Dr. Charlotte Stemler received the Friedrich Meuser Research Award 2024 for her work on baking lipases and their potential in improving baking quality in fine bakery goods.
