Angel Enzyme Preparation, a subsidiary of Angel Yeast, announced a new green manufacturing project is in progress, in Angel Biotechnology Industrial Park, as of September 2021. Once complete, the project will have an annual enzyme production output of 5,000 tons.
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
Consumers struggled to find gluten-free goods and faced price increases over the past six months: 87% of 1,891 gluten-free shoppers surveyed said there were fewer gluten-free products available.
McGhee’s Bakery’s manufacturing facility in Glasgow installed a 500KW lean burn gas generator with ComAp controls.
Puratos appointed Pierre Tossut as CEO, effective January 1, 2022. He will be in charge of the company’s goal to EUR5bn turnover by 2030.
Choline Chloride is able to act as a substitute for salt (NaCl). Choline (E1001) is presented as an emulsifier in the additive list of the EU commission. It also includes B4 vitamin.
Tate & Lyle signed up to the UK’s Food and Drink Federation’s (FDF) Action on Fiber. Through this initiative, the dietary fiber specialist pledged to continue to promote the benefits of increasing intake of fiber and the importance of gut health
The Southeast Asia bakery products market was valued at USD 13,470.18 million in 2020 and is projected to grow at a CAGR of 7.67% from 2021 to 2026, according to research by ResearchAndMarkets.com.
McDonald’s opened the UK’s first Net Zero Carbon restaurant on December 10, 2021. The Market Drayton McDonald’s has been designed to be a net-zero emissions standard in both construction and everyday operation.
Lesaffre has appointed of Brice-Audren Riché as the Group’s new Chief Executive Officer as of January 1, 2022. He will succeed Antoine Baule, who has reached the end of his mandate.