At the 38th AIBI Congress, Jean-Manuel Lévêque was appointed as the association’s new president, as the two-year mandate of the previous leader, Georg Heberer (Germany) came to an end. Lévêque returns to the leadership of AIBI – he was previously its President from 2015 to 2017.
Tate & Lyle was recognized as one of Europe’s Climate Leaders by a Financial Times report, which is compiled in partnership with data provider Statista. The report analyzes the 600 European companies that demonstrated the most substantial reduction in their Scope 1 and 2 greenhouse gas (GHG) emissions intensity from 2017 to 2022.
Puratos announced the launch of Sapore Lavida, its first completely traceable active sourdough produced in Belgium. The new ingredient is made exclusively with 100% wholewheat flour sourced from regenerative agriculture practices.
Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing process. A good understanding of the desired result and how to work with chocolate are key to a successful outcome.
Nerida Kelton’s second term as World Packaging Organization (WPO) Vice President of Sustainability & Save Food was confirmed at the beginning of 2024. “We have so many resources available now and there are so many more to come!” she commented on the organization’s work and upcoming projects.
Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing
Mondelēz International launched its fifth annual State of Snacking™ report, a global consumer trends study. In addition, a standalone, complementary State of Snacking: Future Trends report is launched this year.
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.
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.
Hahn Bakery customers will also be able to purchase fresh bread and baked goods outside of store opening hours, from new vending machines installed outside the shops to boost availability and sustainability, at discounted prices.
