Molecular farming egg protein to enter baking market
PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in potatoes to the commercial baking market.
LIBRARY ARTICLES
CAOBISCO holds inaugural congress in November
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels, on November 19, with the theme, ‘Driving a more sustainable and competitive confectionery industry: how EU policies support this ambition’.
Expanded access IBIE 2025 registration opens
IBIE officially opened registration for the 2025 edition, scheduled for September 14-17, 2025, at the Las Vegas Convention Center. For the first time, the ticket will also give visitors full access to IBIEducate, the show’s comprehensive education program, including over 100 sessions, workshops, and demonstrations.
The sweet tooth meets the better-for-you mindset
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
BAKON introduces RedControl operating system
BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.
Dawn Foods introduces new non-sticky solution
Dawn Foods launched a new addition to its Pak Perfect Non-Sticky range for the baking industry: the Dawn Exceptional® Pak Perfect Non-Sticky Icing. It is a patent-pending solution for bakery products, and can stay intact even when they are packaged.
Automated premium bread lines: Koenig
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
Europe enjoys authentic American tastes
It’s donuts’ time on the European market. It is a landscape that has been advancing over the past decades and it’s going up by leaps and bounds today.
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final quality.
Mitigation of product safety issues in bakery
The safety of food products is of critical importance to all businesses within their supply chain. It is also a topic that is fast-moving, complex and one of the most challenging aspects of manufacturing food or food ingredients.
Do not get sticky with it: new donut glaze
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
IBIE 2022: Dawn Foods to unveil 2023 global trends
Cathi Roberts, Senior Vice President, Marketing North America, Dawn Foods, gave us a glimpse into what we can expect to see at the stand in Las Vegas.
