The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Palsgaard strengthens its presence in the Indian market for its emulsifier solutions with the opening of a new facility in Mumbai. The office will be officially launched in 2025.
Gen Z consumers are placing an overwhelming emphasis on both sustainability and quality in their grocery products, and many are willing to spend more to support brands that reflect these values, according to a new Whole Foods market survey.
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The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback
RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
During the last year, Mondelēz focused on making its production lines more efficient: it tracked waste trends every month, analyzing them to identify the best opportunities for reduction across all processes and geographies, with the goal of reducing manufacturing food waste by 15% by 2025 (compared to the 2018 baseline).
Dr. Oetker is expanding the popular seasonal ‘The Taste of Christmas’ range with three new decorative products, which are available from September 2024. The festive Rudolph Mix, the sweet Sugar Decorations and the sparkling glitter sugar writing can be used to transform cakes, pastries and desserts.
Bridor developed several new recipes with renowned top chef Johann Lafer and is now sharing the videos describing them. The first results of this partnership will be presented at the Bridor stand at Alles für den Gast, which is held in Salzburg from November 9 to 13.
Northern Ireland’s Irwin’s Bakery released three new products: sourdough bread, protein muffins and a limited-edition bun.
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Lesaffre acquired a majority stake in Biorigin (a business unit of Zilor), a multinational company producing yeast derivative products, to enhance the supply of yeast derivatives for savory ingredients. As a result of the deal, Lesaffre will become the controlling shareholder of Biorigin, with 70% of its total corporate capital, while Zilor will remain a shareholder with 30%.
Lesaffre finalized the acquisition of dsm-firmenich’s yeast extract business today, October 2. Lesaffre’s Business Unit Biospringer, specializing in natural origin solutions from yeast fermentation, will integrate dsm-firmenich’s yeast derivatives processing technologies and products. The team of 46 dsm-firmenich employees working on yeast extracts, will also join.
Fedima published its latest digital report for 2023-2024, highlighting its community work and latest projects. For the past year, the organization’s Technical Committee carried out work on labeling in an effort to find a common approach to Precautionary Allergen Labeling (PAL).
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.
