Around the world, in four directions
Simple pleasures, elevated indulgence, empowering choices and sweet connections: these are the four current trends driving the world of sweet bakery goods, according to comprehensive research from Dawn Foods.
LIBRARY ARTICLES
AMF brings latest-generation solutions to iba
AMF Bakery Systems will highlight its newest technology at iba, including its hydrogen oven and hybrid baking systems. At the stand, the company will showcase technology for dough make-up, proofing, baking and packaging.
Full-scale testing makes perfect
Over the past few years, Mecatherm has transformed its Demo Center in Barembach, France, from a facility where it showcased its technology into a fully functional baking plant, for projects including training, testing and problem-solving of any kind.
Fedima’s mission to build a common ground
Sourdough is one of the oldest kinds of bread, with a delightful variety of flavor notes and a distinctive tangy taste. A formal, working definition of sourdough is, surprisingly, not crystallized, given its rich history. Classifications may be a difficult endeavor, but, a common understanding helps bakers and consumers.
Quiet on set: product development in progress!
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
iba ’25 puts Düsseldorf on the map
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view.
In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
Functional ingredients and food additives in the European bakery sector
Understanding the current landscape and how to balance between innovation and regulation.
Building a green brand
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.
On your marks, get set, go!
Exhibitors attending iba ’25 are sharing their stand preparations and plans for innovation.
“AI will further increase productivity”
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
“Put yourself in customers’ shoes”
The first Lesaffre Baking Center™ was opened 50 years ago, as a place where its specialists could not only put themselves in their customers’ shoes to understand their experiences – from baker to baker, but also roll up their sleeves and bake together to find product and process improvements.
Lesaffre embarks on carbon capture project
Lesaffre hosted an event at the Lesaffre Campus, where over 25 companies, including startups, were invited to brainstorm and explore a collaboration aiming at harnessing the power of carbon capture and utilization (CCU) in the food industry.
