The next step in vision inspection systems is a leap: smart systems can offer comprehensive product readings and can continuously learn how to improve products they ‘see’. Yuegang Zhao, Chief Commercial Officer and President of KPM Laboratory Solutions, offers a glimpse into how the company approaches AI.
Why does bread go stale even in airtight packaging? Why do some margarines crack during lamination while
others fold like silk? And why does a perfectly good frozen dough sometimes collapse the moment it hits the oven? These three questions seem to belong to entirely different corners of the bakery, spanning texture science, fat technology and frozen logistics, yet they share a single, surprisingly elegant root cause: crystallization.
The Whole Grain Partnership was established in Denmark to encourage people to eat healthier – which means having more whole grains.
A new report by the Food and Agriculture Organization of the United Nations (FAO) concludes that robust risk assessment is needed for recycled plastic food packaging. The findings underscore the need for discussion on global standards as demand for environmentally friendly packaging rises.
An essay presented at this year’s European Congress on Obesity in Istanbul, Türkiye (May 12-15) suggests that the new age of obesity drugs could shift the blame for living with obesity from people to the food industry.
Cybercrime is on the rise. Small and medium-sized businesses are feeling the impact as well. Hacker attacks, sabotage, and data espionage are becoming increasingly common and are targeting the baking industry.
EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorized uses as a food additive. However, EFSA could not confirm the safety of additional uses of sucralose.
The European Parliament requested EFSA’s scientific opinion on the potential health risks posed by microplastics in food, water and air, mirroring the public’s increasing interest in the issue. EFSA experts will review the latest evidence on microplastics.
Two popular baking books by wheat expert Prof. Dr. Friedrich Longin are now available in a single volume, compiled in English and offered as a free download. The volume combines two books previously published in German.
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
Targeted cleaning can be adapted to the status of the pipelines for efficient operations.
How the EU can support the sustainable growth of the European bakery ingredients sector.
