In November, Harry-Brot expands its portfolio with a new product category as it launches two sweet snacks: Harry Brioche and Harry Raisin Brioche.
ARYZTA achieved a resilient 2 % organic growth performance in the third quarter across its businesses and markets, despite weak consumer spending, according to a statement. Recovery in QSR continued, although at a lower pace, while its retail and other foodservice segments performed solidly.
Two sales managers joined the ranks of Middleby Bakery, the company announced: Chris Janarek is a new Account Sales Manager for Auto-Bake Serpentine, covering the US market, and Vikrant Sawant took over the role of Area Sales Manager for India.
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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).
In November, Harry-Brot expands its portfolio with a new product category as it launches two sweet snacks: Harry Brioche and Harry Raisin Brioche.
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.
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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.
