CAOBISCO holds inaugural congress in November
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.
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.
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough
CAOBISCO and 22 other associations representing a wide array of European industries, including food-related sectors, sent a joint letter to the three EU Presidents to call on the EU and Mercosur leaders to rapidly conclude the trade negotiations on the remaining open points.
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.
Alicia Bellon Moral joined CAOBISCO as its sustainability manager, appointed to take charge of the association’s sustainability-related agenda and extended focus.
DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,
American belting specialist Intralox relocated its European headquarters to a larger facility in Schiphol, Amsterdam, the Netherlands. The new HQ is also an expanded facility with more assembly and warehouse space, in response to growing market demand, allowing Intralox to double its modular plastic assembly facility and triple warehouse space, the company explained in an announcement.
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
DIOSNA and MIWE held a seminar sharing their expertise on how to perfect sourdough bread processing. Participants from 11 bakeries took part in the event at the MIWE live baking center, on February 15.
CAOBISCO pointed out the impact the current energy crisis has on the sectors’ manufacturers and their ability to operate viably.