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f2m-bbi-24-05-CONVEYOR SYSTEMS, BELTS-muffins

Follow the blue, plastic road!

Plastic conveyor belts bring unique characteristics to the table – they are light, hygienic and easy to fix. In bakeries,

Corbion acquires Novotech bread improver business

Corbion will acquire the bread improver business from Novotech Food Ingredients, based in Delhi, India. The deal also grants Indian bakers access to Corbion’s extensive global customer support network.

Optimum process for a world of sourdoughs

No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.

Simply sourdough

DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough

Corbion develops folic acid fortification for corn tortillas

Corbion is working with manufacturers of corn tortillas to fortify their products with folic acid. At first available for enriched grains, new solutions now also include corn tortillas, to help lower birth defect risks such as spina bifida in infants.

DIOSNA brings automation, dough processing solutions to iba

This year at iba, DIOSNA will showcase its focus on developments in automation, dough processing and kneading. Visitors can expect DIOSNA’s AGV-supported concepts for automated dough production, in addition to the two hygienic design wendel mixers WH240A with an exchangeable bowl and WH240E with direct ground discharge.

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It’s not a sprint, it’s a marathon! DIOSNA iba preview

DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,

Corbion enzyme to support low-sugar reformulation

Enzyme technology developed by Corbion helps lower costs and formula sugar, while expanding shelf-life. Ultra Fresh® Advantage 600 breaks down the long-chain carbohydrates in flour into simpler sugars, adding sweetness to the product, so less sugar and yeast are needed as raw materials.

Ashworth president and CEO retires

Ashworth announced that CEO and President Vincent Moretti plans to retire on June 21, 2023. The board intends to elect Paul Nunes to succeed Moretti. Nunes has been with Ashworth since 1994, having held several roles including Controller and Vice President of Finance.