Mondelēz International formally opened its new Global Research & Development (R&D) Innovation Center in Whippany, New Jersey. The facility, which is supported by an investment of nearly USD 50 million, includes pilot and scale-up capability for cookies, crackers and candy.
By utilizing specific product parameters, CNMIM predicts a product’s mold-free shelf life based on real-world testing against 11 different mold strains found on baked goods. The tool compares up to three different natural mold inhibitor formulations, helping bakers better make informed decisions about which solution works best for their product.
The safety of food products is of critical importance to all businesses within their supply chain. It is also a…
In partnership with the Laboratory of Biology and Modelling of the Cell (LBMC, CNR /ENS Lyon), Lesaffre is working on defining transcriptomic and genomic profiles of thousands of yeast strains, by relying on advanced equipment.
The Academy of the German Bakery Craft Weinheim (Akademie Deutsches Bäckerhandwerk Weinheim – ADB) is expanding its popular bread sommelier training course, which will be offered in English starting this September.
Lawrence Livermore National Laboratory in California achieved a milestone in nuclear fusion research: a ‘net energy gain’, a fusion reaction that produced more energy than it took to create.
Campden BRI is looking for partners to help with new research aiming to improve the range of foreign bodies that can be detected in food. The researcher designed practical trials to evaluate the potential of new technologies for detecting a range of foreign bodies in various foods.
By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…