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Royal Kaak CEO awarded Order of Chivalry
Kerry releases rye bread enzyme
How to scale up artisan bread production
Grupo Bimbo announces excellent 2023 results

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Kerry releases rye bread enzyme

Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.

AAK opens new innovation center in Belgium

On February 21, AAK officially inaugurated a new innovation center for bakery applications in Antwerp, Belgium. This fully equipped laboratory comes with an experienced team to help co-develop new bakery innovations and will also offer practical courses and showcase new product innovations through the AAK Bakery Academy, the company announced.

Sustainable baking: flatbreads

Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.

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