Shanghai World of Packaging (swop) is set to take place there with approximately 700 exhibitors and 25,000 visitors, as China eases strict COVID-19 restrictions. The show will focus on the topics of circular economy, conservation of resources, digital technologies and product safety as well as fast-moving consumer goods.
ISM/ProSweets Cologne, which will be held as a special edition from April 23 to 25, will address the challenges in the sweets and snacks industries that led to the one-off delay, including the steep price increases for raw materials, energy and logistics.
Barry Callebaut launched a new range of chocolate baking chips for its North American markets, the ruby chocolate chip. It will fall into the premium category of the company’s Intense Indulgence portfolio.
Gira recently published the fourth edition of its European Bakery Companies Panorama, encompassing all the fundamental industry and market data on the European bakery chain. Gira’s research analyzes all the major developments in this globally mature market, with an assessment of their importance for the future.
Mondelez plans to invest over EUR 30 million into its Herentals bakery factory. Product ranges that are made there include Prince, TUC and PiM’s biscuits. The new installations should be operational in early 2024.
Dawn Foods took mentorship a step beyond and established a sponsorship project for the women in its ranks, called the Women’s Leadership Development Program. The HR initiative pairs employees up with one another to help advance women’s career paths at Dawn.
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches.
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration.
Barry Callebaut Group appointed Peter Feld as its new Chief Executive Officer (CEO), effective immediately, as Peter Boone steps down for personal reasons. Feld has 30 years of experience working for global companies specializing in consumer goods and services.