EUROGERM opens new bio-fermentation plant
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
LIBRARY ARTICLES
Molecular farming egg protein to enter baking market
PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in
From Vision to reality: how AI is reshaping product inspection
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
Expanded access IBIE 2025 registration opens
IBIE officially opened registration for the 2025 edition, scheduled for September 14-17, 2025, at the Las Vegas Convention Center. For the first time, the ticket will also give visitors full access to IBIEducate, the show’s comprehensive education program, including over 100 sessions, workshops, and demonstrations.
IBIE World Bread Awards USA seeks contestants
International Baking Industry Exposition (IBIE) is calling for submissions for the IBIE World Bread Awards USA, an event organized by The Bread Bakers Guild of America (BBGA) and the Retail Bakers of America (RBA).
Trend alert: the comeback of the classics
Zeelandia, backaldrin, SchapfenMühle, sourdough specialist BÖCKER, the Martin Braun Group, BAKELS Germany and CSM Germany assess the market situation in the new issue of brot+backwaren.
IBIE 2025 education program seeks speakers
IBIE officially launched its ‘Call for Speakers’ campaign for the upcoming 2025 IBIEducate show. The educational program offers a platform for chosen presenters to demonstrate their expertise, share best practices, and showcase emerging solutions, trends, and technologies to thousands of professionals. Professionals interested in contributing are encouraged to submit proposals at www.BakingExpo.com/Call-for-Speakers by August 30, 2024.
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
CSM Ingredients introduces new product range
CSM Ingredients unveiled a new product range, presented in a new brand image, available for its clients in France under the Catherine brand name.
EUROGERM takes over TELTOMALZ
The German subsidiary of EUROGERM is taking over TELTOMALZ GmbH. Founded in 1907, TELTOMALZ produces malt-based products, premixes and ready mixes as well as other ingredients for bakeries and pastry shops at its headquarters in Teltow, near Berlin.
An automated eye for detail
All information is valuable information in the realm of inspecting products throughout the entire manufacturing process, through to packaging. Automated
