Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Color and shape are important quality attributes in baked goods, and particularly so for cookies. Composition and processing conditions determine and influence the color development and morphological changes of cookies. A new study provides valuable information for better understanding the morphological changes and color developments during the cookie baking process.
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.
Baking lipases have been used for decades as clean-label baking aids in bread. Recent studies show that they are also suitable for improving the baking quality of fine bakery goods such as cakes, by releasing surface-active molecules. Their potential in reformulating the recipe of an egg-free cake was then investigated in more detail.
Bühler opened a grains application center in Kano, Nigeria dedicated to processing local and ancient grains, to support food development with local grains. The Grain Processing and Innovation Center (GPIC) was developed in collaboration with Flour Mills of Nigeria Plc.
SAFE Food Advocacy Europe highlights the need for legally binding limits for acrylamide in food, to protect consumer safety. The organization provided feedback many times to European policymakers regarding the regulation of acrylamide levels in food.
