Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both…
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also…
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing…
Puratos UK strengthens its foothold into locally-sourced fruit fillings with the acquisition of one of the country’s major fruit growers and processors.
By Helga Baumfalk The name is well chosen. ‘Heldenbrot’ (Hero Bread) is the label under which the start-up Kultimativ gives…
Dawn Foods unveiled its latest Global Bakery Trends Report and announced its new release, Dawn Exceptional Pak Perfect Non-Sticky Glaze at IBIE.
Lesaffre announced the acquisition of Recombia Biosciences, a biotechnology company based in the San Francisco Bay Area, based on technology licensed from Stanford University.
The two companies aim to find new functional, plant-based ingredients that can bring innovation to bakery, patisserie and chocolate products.
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
Palsgaard will host a knowledge-sharing session at IBIE this year, focusing on solutions to tackle soaring egg prices, which hit cake manufacturers particularly hard.