Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing process. A good understanding of the desired result and how to work with chocolate are key to a successful outcome.
Grupo Bimbo appointed Rafael Pamias as CEO, starting from May 1, 2024. The bakery also created the Executive Chair position, which will be held by previous CEO, Daniel Servitje. The Executive Chair will focus on strategic decision-making. The CEO will report directly to the Executive Chair and will be responsible for running the company.
GoodMills Innovation’s TIP-TOP® Ultra Clean range offers a solution to the issue of fine dust when using release flours. The flours are hydrothermally treated to reduce the amount of dust they produce, with benefits for employee health and safety, factory hygiene and production efficiency.
AAK and Checkerspot are joining forces to develop, scale, and commercially produce an alternative source of structuring fats and oils. As consumers and global brands continue to push for new plant-based options, developments for new fats and oils need to meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change, Checkerspot highlights in an announcement.
From March 19 to 22, 2024, Anuga FoodTec will address processing alternative proteins and the necessary know-how along the entire process chain. The Cologne trade show and the German Association for Alternative Protein Sources (BALPro e.V.) are extending their cooperation for sustainable innovation in the food industry.
Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.
Gulfood 2024 opened its doors today at the Dubai World Trade Centre (DWTC). Being held from February 19 to 23, the 29th edition is expected to be the largest ever, with 49% of the 5,500+ confirmed exhibitors attending the show for the first time.
Renaissance BioScience is working on developing a yeast-based solution to address the prevalent challenge of off-flavors and aromas in plant-based protein products. For this project, Renaissance has been awarded CAD 232,000 in funding from the Canadian Food Innovation Network.
Dubai World Trade Centre (DWTC) announced that the largest edition of Gulfood in nearly three decades since it started will focus on the future of the food industry. A record number of more than 5,500 exhibitors from over 190 countries are expected to attend Gulfood from February 19 to 23.
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.
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.
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.
