BIET Meeting talks bakery and flour innovation
Barcelona is preparing to host the BIET Meeting, the Congress on Innovation in Ingredients, Enzymes, and Technology for Bakery, which will take place on June 11 and 12, 2025.
Tag: enzymes
Research emphasizes enzyme handling safety
How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group.
Fedima: Emphasis on enzyme safety
How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality?
An ancient grain with a bright future
Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that it offers greater nutritional benefits compared to common wheat.
Novozymes and Chr. Hansen merger gets green light
The European Commission approved, under the EU Merger Regulation, the proposed merger between Novozymes A/S and Christian Hansen A/S. The approval is conditional upon full compliance with the commitments offered by the parties.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
SternEnzym to present custom enzyme solutions at iba
Stern-Enzym is presenting enzyme systems for the baked goods industry at iba. The solutions target sustainability, health, the economy and the latest consumer trends. With its latest developments, SternEnzym wants to meet current trends including sugar reduction and gluten-free products.
Physical, chemical and rheological changes in bread during dough mixing
Bread-making is a scientific symphony of physical, chemical, and rheological processes. Beyond the apparent simplicity of mixing flour, water, and yeast lies an intricate web of molecular and mechanical changes that transform these raw materials into bread.
Solving unexpected quality issues in baked goods
It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer.
Mühlenchemie introduces Omnizym sugar replacer
MC Mühlenchemie launched the new Omnizym brand, marking its centennial anniversary, to support sugar reduction in baked goods, contributing to lower recipe costs. “This product line offers flour improvers the greatest variety of enzyme solutions currently available.”
How to lower sugar using thermic predough processes
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
