Cookies make the world go round
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to
LIBRARY ARTICLES
Fi Europe gears up for its biggest edition yet
Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.
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.
Four new categories for Fi Europe Innovation Awards
Entries have opened for the food ingredient industry’s awards, with nine accolades for the taking and a submission deadline of September 6.
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.
VMI: A good mix
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum
The energy-efficient light at the end of the tunnel oven: J4
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
Fi Europe hosts women’s networking breakfast
The Women’s Networking Breakfast was held on November 29 at Fi Europe 2023, aiming to bridge the disconnect between women’s representation in leadership in the food industry and their involvement in food production and related purchasing decisions.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
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.
