Puratos debuts professional chocolate product with cultured cocoa
Puratos is launching a chocolate product for professionals containing cultured cocoa, in collaboration with California Cultured.
Tag: new product development
There’s no sweet like marzipan
For life-like, luxurious decorating elements, fillings or toppings with bold flavors, marzipan is a premium dessert darling.
Puratos unveils three innovations at iba 2025
Puratos returns to iba with three new developments: a novel bakery improver that supports convenience and sustainability, sprouted grains that boost fiber content and taste, and a reimagined brioche concept that is also environmentally friendly.
Lotus Bakeries, Mondelēz, Froneri form ice cream trio
Lotus Bakeries integrated the ice-cream category into its existing licensing agreement with Mondelēz International, which opens the door to the ice-cream manufacturer, Froneri.
Lika: like and subscribe!
By Catalina Mihu From its home base in Zaandam, Lika Bakery shows its excitement and skill in product innovation. Its
BRIDOR announces cooperation with top chef Johann Lafer
Bridor developed several new recipes with renowned top chef Johann Lafer and is now sharing the videos describing them. The first results of this partnership will be presented at the Bridor stand at Alles für den Gast, which is held in Salzburg from November 9 to 13.
Nestle develops pizza, sandwiches for Ozempic users
Nestle will market a new, USD 5 line of frozen pizzas and protein-enriched pastas in the United States, specifically for people taking weight loss medication such as Wegovy or Ozempic, Reuters reports.
UK: Research for healthier white bread
Scientists are working on developing a new type of bread that has wholemeal health benefits while looking and tasting like white bread. The researchers plan to add small amounts of peas, beans and cereals to the bread mix, as well as bran and wheat germ that are normally removed from white flour.
AAK, Checkerspot partner to develop sustainable algae oil
AAK and Checkerspot are joining forces to develop, scale, and commercially produce an alternative source of structuring fats and oils. As consumers and global brands continue to push for new plant-based options, developments for new fats and oils need to meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change, Checkerspot highlights in an announcement.
Savoir faire at Savimex, in Bulgaria
Savimex has been thriving on disruptions; those that came its way and those that it is boldly innovating. The cracker and pretzel producer has made a name for itself in Europe and beyond, with its own brands including Savi, and private-label offerings.
Royal Smilde installs AMF pastry line
Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
It’s the perfect triangle!
A very flexible production line helped Royal Smilde increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.