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Loryma launches plant-based egg substitute for baked goods

Ingredient specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colorings, flavorings and preservatives. The vegan, wheat-based Lory® Stab replicates the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, have the typical airy texture, light crumb and consistent pore structure.

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A woman on a mission to help create access to opportunities for other women

The Women’s Bakery brings breads to communities in East Africa and supports women to gain specialty training, a stable income and proper nutrition. Pauline Kariuki, Director of Operations, shares her story.

The main topic is the staff

Pandemic, war, inflation, skilled worker shortage – how are such crises affecting the investment behavior of baked goods manufacturers?

Cost versus value: consumers weigh in

With rising prices having become a major concern for consumers, the bakery industry faces the challenge of offering products that not only meet consumers’ expectations but also provide good value for money.

Middle East’s bustling food industry

The ninth and biggest installment of Gulfood Manufacturing took place between November 7 and 9 at the Dubai World Trade Centre, with 3,000 exhibitors.

How microbiology can contribute to the sourdough industry

In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.

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Going egg-free with faba beans

Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required properties and allow for sustainable solutions.

New plastic-free packaging for frozen bread

UPM Specialty Papers, Lantmännen Unibake and Adara teamed up to create a new fiber-based packaging that replaces plastic bags as primary packaging for frozen baked goods. To minimize the use of fossil-based materials, plastic bags were eliminated by using UPM Asendo barrier paper as an inner liner in the corrugated cardboard box.

Corbion to feature preservation solutions at Gulfood Manufacturing

Corbion will highlight the ability of today’s advanced preservative solutions to deliver flavor and other important sensory attributes along with outstanding food safety and shelf life performance.

SENSURE to showcase smart vision inspection systems

At iba, SENSURE is showcasing its vision inspection solutions (STARGATE series), which use high-speed, non-contact imaging cameras and/or profilometer lasers to quantify a wide range of product quality parameters (shape, size, color, height, topping coverage, volume, etc.) at high speed. All solutions provide continuous and quantitative data that can be used to identify process issues and create a library of information for analysis.

SternEnzym to present custom enzyme solutions at iba

Stern-Enzym is presenting enzyme systems for the baked goods industry at iba. The solutions target sustainability, health, the economy and the latest consumer trends. With its latest developments, SternEnzym wants to meet current trends including sugar reduction and gluten-free products.

Anuga brings food community together for sustainable growth

With approximately 140,000 industry visitors from 200 countries and around 7,900 exhibitors from 118 countries, Anuga 2023 exceeded all forecasts. A central theme was sustainability and responsible resource management. Under the motto “Sustainable Growth,” innovative solutions and technologies were discussed, ranging from optimizing supply chains to fair food production.

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