Fedima GA 2024 breaks participation records
Fedima members and the wider bakery industry network gathered in Istanbul to discuss drivers of change in the sector and the industry’s priorities, at the annual General Assembly (September 18-20).
LIBRARY ARTICLES
Fedima highlights 2023-2024 work in Annual Report
Fedima published its latest digital report for 2023-2024, highlighting its community work and latest projects. For the past year, the organization’s Technical Committee carried out work on labeling in an effort to find a common approach to Precautionary Allergen Labeling (PAL).
FRITSCH to relocate to all-in-one headquarters
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
Thomas Leaffre interview: “Alone, you go faster; but, together, you go further!”
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
FEDIMA appoints Thomas Lesaffre as president
Fedima nominated its new President, Vice-President, and Treasurer, appointed for a three-year mandate to guide the Board and the association’s work. The new leadership, decided during the recently elected Board’s meeting, includes Thomas Lesaffre of Lesaffre as President, Juan Carlos Puente of Zeelandia as Vice-President, and Carl Horrobin of ABIM as Treasurer.
Fedima publishes interactive annual report
The Federation of European manufacturers and suppliers of ingredients to the bakery, confectionery, and patisserie industries, Fedima, published its new, interactive 2022-2023 Annual Report. The report provides an overview of Fedima’s work over the past year, insights into the core areas of activity of each workstream, as well as a preview of key upcoming projects for 2024.
Production: a world of tarts
Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts. As they are continuously evolving, various techniques can perfect product processing in industrial bakeries, preserving the artistry of the skilled patissier.
It’s not a sprint, it’s a marathon! (FRITSCH)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
MECATHERM launches patisserie series
Loïc Le Denmat, patisserie expert at MECATHERM, is preparing a series of knowledge-sharing videos, called ‘Ask Loïc’.
Best practice in innovation, operation, and teamwork
FRITSCH was acquired by the MULTIVAC group and with that it joined a network of resources helping it thrive. These
FRITSCH sales soar, expansion in the works
FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the results.
Mecatherm launches Authentik Baguette
MECATHERM launched the AUTHENTIK BAGUETTE, a solution that allows manufacturers to bake more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette.
