Mecatherm opens new production facility
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to
Cake offerings are very much a personal matter. The choice depends on the moment, the occasion, or the season, on health-related needs or nutritional preferences.
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.
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
Mecatherm appointed Raymond Nogael as the new President. He succeeds Olivier Sergent, who continues his duties as President of TMG, the parent company of MECATHERM, ABI and MaMaTa.
Following its acquisition of Royal Steensma earlier this year, Dawn Foods released the first Royal Steensma products through its network, including Souplesse, Candied Fruit, Fruitease, and Raspel.
Dawn Foods announced the launch of a new cake mix, the Dawn Yogurt Cake Mix, and a new flavoring paste, Dawn Exceptional® Yuzu Compound, as part of their Total Cake Solutions concept.
Dawn Foods takes inspiration from European-style chocolate, taking its interpretation across the Atlantic Ocean, with a new offering for the
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.
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum