AAK launched ILLEXAO™ EN 10, a new cocoa butter equivalent for enrobed applications, that ensures consistent enrobing for a wide range of applications.
Dawn Foods is expanding its Delicream range of fat-based fillings with three new ready-to-use flavors: Delicream Pistachio, Delicream Crunchy Bueno,…
CIUS – European Sugar Users raises concerns over ongoing discussions on the potential suspension of Inward Processing (IPR) for sugar, with a proposal expected on April 30. CIUS calls on European policymakers to preserve access to competitively priced sugar and to maintain a stable, predictable regulatory framework.
Ulrick + Short launched avanté™ 25, a new sugar reduction solution designed specifically for sweet bakery applications. It is a blend of soluble maize fiber, wheat starch and wheat protein, designed to replicate the multiple functional roles sugar plays in bakery systems.
CAOBISCO expresses its deep concern following the announcement that the Inward Processing Relief (IPR) mechanism for sugar in the European Union is to be temporarily suspended. IPR is a key trade instrument that enables European chocolate, biscuit and sugar confectionery manufacturers to remain competitive globally while keeping industrial activity within the European Union.
GoodMills Innovation developed TIP-TOP®, a thermally modified, low-dust process flour that reduces fine particle content in the facility. TIP-TOP® reduces dust formation in bakeries by up to 80%.
Israeli food-tech startup PhenOlives, which focuses on sustainable ingredient innovation from olive by-products, announced operations started on a fully automated, continuous industrial production line dedicated to olive flour.
The American Bakers Association (ABA) notes that the baking industry is nearing its phase out of azodicarbonamide (ADA) from baked goods, with full completion of the phase out across the US expected by the end of 2026.