The École Nationale Supérieure de Pâtisserie (ENSP) - a world-renowned institution in the arts of pastry and ice cream located in Yssingeaux in the Haute-Loire region, France - has opened a new campus extension to cater for the growing demand for pastry...
Ingredient supplier Puratos has underlined its commitment to global bakery and confectionery start-ups by launching a new innovation platform at iba’s 2023 flagship event in Germany.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
Move over sourdough, a new era of baking is rising in 2022 that focuses less on practicality and austerity and more on decadence, extraordinary experiences, celebration and holistic well-being, according to industry insiders.
Premium UK chocolate brand Firetree has responded to the home baking trend that has swept the country since the beginning of the coronavirus pandemic by launching ‘Create with Firetree’.
San Francisco Bay Area chocolate maker, Guittard Chocolate Company, is launching its celebrated, Fairtrade certified chocolate chips into premium grocer Waitrose stores in the UK for the first time, it has announced.
Endangered Species Chocolate (ESC) has announced it is launching its first plant-based milk chocolate chip, following success of its Oat Milk Chocolate Bars earlier this year.
ProSweets/ISM is not only about confectionery. Hundreds of bakery and snack makers will also tout their services– here are just a few examples of what they have to offer in Cologne, Germany (January 28 to 31, 2018).
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
China’s diverse bakery industry – encompassing bakers of traditional ‘pinyin’ (literally translated as ‘Chinese style cakes and snacks’) and producers of modern items like croissants and waffles – is growing at a rate that far exceeds most other segments.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
Herza has launched ‘Paleo cocoa’ shavings made from pure organic cocoa mass in response to an increasing demand for chocolate with a high cocoa content.
Demand for packaging materials that provide greater protection to their contents such as confectionery and baked goods is growing, according to Smithers Pira.
Sugar cone manufacturer Biscuits Dupon has partnered with Franz Haas Food Equipment to install two Caiman-D-300 lines to produce 18,000 sugar cones per hour at its factory in Spain.
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
DKSH Holdings Ltd, the Swiss market expansion services group, has invested in a new innovation centre in Thailand as part of an initiative to introduce new concepts and ingredients to the local confectionery and bakery industry.
Special Edition: alternatives to carbon heavy processes
Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
Special Edition: Alternatives to carbon heavy processes
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
The market for chewing gum sticks is experiencing a boom on the strength of modern carton packs, claims LoeschPack, which is launching new gum wrapping equipment at Interpack that it claims operates a speed of 3,000 sticks per minute.
IBA show organisers have hailed the success of last week’s event in Düsseldorf, Germany, as a “clear vote of confidence” in the baking sector and its resilience to the global downturn.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
A new cableless video system allows bakery manufacturers to inspect
the inside of their oven using only the oven's own conveyor belt
and a camera, the manufacturer claims.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
German equipment firm MIWE has launched new oven technology
allowing bakers to create stone baked loaves without the lengthy
processing times associated with that type of baking.
