Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
LIBRARY ARTICLES
Anuga FoodTec focuses on smart sensors
From March 19 to 22, 2024, providers of sensor solutions will highlight their newest food safety developments at Anuga FoodTec. High-performance sensors that communicate across systems – both machine-to-machine and machine-to-cloud – will be presented on the Cologne fairgrounds.
Chip Czulada starts new role as RBS president
On January 1, Chip Czulada started his new role as the president of Reading Bakery Systems. He succeeds Joe Zaleski at the helm of RBS.
Forni Fiorini introduces new electric ovens
Forni Fiorini expanded its portfolio of electric modular ovens with two new models. The new additions are the Simply 4T-L and the Simply 8T.
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.
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?
The big push: extrusion
Snacks are diverse and enticing additions to any eating occasion, whether they stand in for an entire meal, or are seen as a treat, a catering option for events, or a movie-night companion. Manufacturers stand to gain by keeping up the pace with innovations in this category. Extrusion provides particularly interesting opportunities.
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.
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.
