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.
Some key priorities at Délifrance for the next few months will include lowering CO2 emissions in its factories, reducing water consumption, accelerating sustainable sourcing and minimizing food waste, while prioritizing employee safety and well-being.
Matthews Cotswold Flour launched a new Stoneground Regenerative White Flour, on the occasion of World Soil Day (December 5).
Vacuum cooling specialist Verhoeven Bakery Equipment Family recently developed three new systems to handle the process.
KEMPF held the groundbreaking ceremony to announce the official start of the construction of its new plant.
Fedima’s 2021-2022 Annual Report highlights the ingredient association’s activities over the past year and provides insights into its day-to-day projects.
Royal DSM will introduce its latest developments at this year’s Food ingredients Europe (FiE), held December 6-8, 2022, in Paris.
By Catalina Mihu Working to repurpose product waste, Van de Weijer Drogerij dries products on its self-made lines. To do…
A game-changer in the baking process. Vacuum cooling and baking is recognized for its benefits, not just in processing speed,…
One product, infinite possibilities: cakes come in all shapes and sizes, with unique concepts to mark memorable events or casual…