bbi-2024-04-“This technology revolutionizes the mixing process for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024.
Tag: sustainability
Reducing product waste in industrial bakeries
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
bbi-2024-04-It’s in the (electric) oven!
Baking efficiency There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens
CAOBISCO issues EU policy manifesto
CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.
Grupo Bimbo reports progress on sustainability commitments
Grupo Bimbo launched its 2023 annual report, titled ‘Behind our Actions’, with progress on its commitments for 2030 and 2050. Almost all (93%) of its packaging is made of recyclable materials, the document shows, highlighting the company’s sustainability advances.
Palsgaard seeks partners for plant-based egg alternative
Palsgaard and Aarhus University are inviting food manufacturers to join them on a EUR 5 million project to develop new plant-based replacements for egg ingredients, called ‘Plant-based food ingredients to be egg replacers’ – PIER. The project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.
Fedima publishes responsible sourcing code of conduct
Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
AIBI Congress 2024: a breeze over the bakery
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
bbi-2024-03-21st century breeze over the bakery
Catalina Mihu reporting The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics,
New KEMPF HQ: A New York state of mind
By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project
bbi-2024-03-Watch this space!
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating
bbi-2024-03-Men at work
PART I Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the
