Palsgaard and Aarhus University are inviting food manufacturers to join them on a EUR 5 million project to develop new plant-based replacements for egg ingredients, called ‘Plant-based food ingredients to be egg replacers’ – PIER. The project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.
Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
Gulfood launches two sustainability-focused events: Gulfood Green and Gulfood Agrotech, taking place at the Dubai World Trade Center between September 24 to 26. Registrations are now open for the debut exhibitions.
The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this year’s ‘Innovation for Growth’ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.
The motto of this year’s edition of suedback is “Better with diversity”, as the Stuttgart exhibition brings international inspiration into the spotlight from October 26 to 28.
How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group.
Anuga is launching a new trade show: Anuga Alternatives, exclusively focusing on showcasing opportunities in plant-based protein, insect protein, algae protein, mushroom-based protein and cell-cultivated meat segments.
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating…
Lesaffre will acquire dsm firmenich’s yeast extract go-to-market organization and know-how. Going forward, dsm-firmenich’s yeast extract products will be produced in Lesaffre’s global manufacturing network. The transaction should be completed by the end of the year.
The Rademaker Experience Center (REC) will open its doors on June 14, 2024, in Elk Grove Village, Illinois. The facility houses multiple Radini production lines for bread product ranges, laminated dough, pastries and croissants.