Lallemand Inc. acquired CerealTech Pte Ltd, a bakery ingredient business based in Singapore, for an undisclosed amount. Lallemand will integrate the business and associated employees into its Lallemand Baking Solutions (LBS) business as of October 15.
SnackFutures Ventures, the corporate venture capital arm of Mondelēz International, acquired a minority stake in Urban Legend, a UK pastry bakery start-up specializing in better-for-you fresh donuts and pastries.
Europastry’s initial public offering (IPO) was approved by Spain’s Comisión Nacional del Mercado de Valores (CNMV), valuing the company at EUR 1.57 billion.
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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).
Northern Ireland’s Irwin’s Bakery released three new products: sourdough bread, protein muffins and a limited-edition bun.
Los Angeles-based La Brea Bakery introduced a selection of its Take & Bake breads in over 1,000 Target stores throughout the US. The collection includes French Dinner Rolls, French Twin Pack Baguette, and French Sandwich Rolls.
Pågen introduced a new taste experience aimed at all eating occasions: the Greek Country Bread, an unsweetened country bread that reminds of Greece and summer memories. The rustic bread can be toasted or dipped in olive oil with the food, its maker recommends. This 560 g bread is baked with sea salt for added flavor.
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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).
revyve, B.V. launched a new egg replacer, which is a gluten-free ingredient line made from baker’s yeast. It is said to have excellent texturizing functionalities and is fully neutral in flavor and color. Its neutral flavor profile makes it suitable for flavor-sensitive products, such as sweet baked goods and confectionery.
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.
