The two companies aim to find new functional, plant-based ingredients that can bring innovation to bakery, patisserie and chocolate products.
The winner of the Tiptree World Bread Awards USA is Guy Frenkel of Céor in Santa Fe Springs, California, with his sourdough loaf. The award was held as IBIE on September 20, 2022.
Lallemand Inc’s subsidiary, Danstar Ferment AG, agreed to acquire the BASF Nutrilife® baking enzymes portfolio and business.
Starbucks announced that Laxman Narasimhan will become the company’s next CEO and a member of the Starbucks Board of Directors. Narasimhan will join Starbucks as the incoming CEO on October 1, 2022 and will start in the new role on April 1, 2023.
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
KitKat V, N Nestlé’s vegan wafer, will be available in 15 European countries from September, following successful testing in the UK in 2021.
Palsgaard will host a knowledge-sharing session at IBIE this year, focusing on solutions to tackle soaring egg prices, which hit cake manufacturers particularly hard.
Robinson’s bakery, a family-run craft bakery from Failsworth, UK, faces an energy cost increase of GBP 250,000 per year.
Scotland’s bakery association, Scottish Bakers, tells the country’s politicians that the industry is “facing an existential threat” and asks the UK government for urgent action to support, and provide relief to the trade.
Germany’s Bahlsen, owner of successful brands Bahlsen and Leibniz, worked with branding design agency Auge Design to revamp the branding of its Leibniz biscuits.