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f2m_fusion_energy_X-rays
Nuclear fusion energy breakthrough

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.

Technologist and baker inspect the bread production line at the bakery.
Campden BRI seeks partners for inspection technology research

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.

bbi-22-06-Diosna
bbi-2022-06-The ever-trendy clean label evolves

By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…

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bbi-2022-06-Artificial intelligence for the fermentation chamber

By Tobias Fitzel (ttz Bremerhaven), Michael Lütjen (BIBA), Juan Daniel Arango (BIBA), Michael Freitag (BIBA), Florian Stukenborg (ttz Bremerhaven) Ensuring…

f2m-campus-lesaffre-Antoine-Duhamel
Lesaffre inaugurates new R&D campus

The Lesaffre Campus was officially opened in the municipalities of Marcq-en-Baroeul and Marquette-lez-Lille, the company announced on October 13.

bbi-22-05-science-ttz-opener
bbi-2022-05-Resource scarcity: scope of action and perspectives for bakeries

By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…

bbi-22-05-science-campden-opener
bbi-2022-05-Vacuum cooling: technical challenges and opportunities

By Gary Tucker, Fellow, Campden BRI One of the popular uses of vacuum cooling is for laminated pastry products. Campden…

f2m_science_Microscope
Molecular and functional flour analytics

Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.

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