Torsten Türling will be the new CEO of Syntegon Group from November 1, 2023, the packaging technology company announced. The current CEO, Dr. Michael Grosse, resigns as of October 31, after three years in this role.
Hadsfield Bakery, a business in Huddersfield, with 13 locations and 74 employees filed a notice to appoint administrators. The owners are working on a plan to save the business and the shops, and is in talks with banks and lawyers for a possible solution.
J. M. Smucker announced the acquisition of Hostess Brands for USD 5.6 billion, which includes approximately USD 900 million of net debt. Additionally, approximately 3,000 Hostess Brands employees will join J. M. Smucker in conjunction with the transaction.
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AMF Bakery Systems (AMF) launched a new artisan sheeted bread line, by AMF Tromp. The line features major design upgrades that simplify maintenance, optimize process control and reduce energy and water consumption while delivering artisan-style results.
Harpak-ULMA launched the Mondini Trave Sinfonia® in its home market in the US. The solution was first unveiled at interpack. The automated tray-packing solution helps increase packaging throughput and comes in a smaller footprint. The highly simplified process is combined with Mondini’s new sealer, its largest sealer to date.
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
Irwin’s Bakery launched Howells Wee Joeys, bite-sized madeira sponge cakes covered in jelly and coconut. “We are all a little bit excited in the bakery this week,” the bakery announced via its LinkedIn page.
Latin-inspired, better-for-you brand Brazi Bites launched a new line of gluten-free waffles, inspired by the viral #WillitWaffle social media trend. The new releases come in three flavors: the Cheesy Waffle, Homestyle and Blueberry.
Greek brand ALLATINI introduced the new Digestives with Whole Wheat flour, in two versions: Classic and Zero with 0% sugar. The new ALLATINI Digestive cookie range contains whole wheat for its high nutritional value. They are intended as a snack offering throughout the day.
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Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
Dawn Foods launched a new addition to its Pak Perfect Non-Sticky range for the baking industry: the Dawn Exceptional® Pak Perfect Non-Sticky Icing. It is a patent-pending solution for bakery products, and can stay intact even when they are packaged.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
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Torsten Türling will be the new CEO of Syntegon Group from November 1, 2023, the packaging technology company announced. The current CEO, Dr. Michael Grosse, resigns as of October 31, after three years in this role.
AMF Bakery Systems (AMF) launched a new artisan sheeted bread line, by AMF Tromp. The line features major design upgrades that simplify maintenance, optimize process control and reduce energy and water consumption while delivering artisan-style results.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
Hadsfield Bakery, a business in Huddersfield, with 13 locations and 74 employees filed a notice to appoint administrators. The owners are working on a plan to save the business and the shops, and is in talks with banks and lawyers for a possible solution.