Tag: bread

Bakers face the high cost and tight supply of wheat gluten. With production issues in Europe and contamination issues in China, imports of the product...

Renaissance Ingredients' non-genetically modified organism (GMO) acrylamide-reducing (AR) baker’s yeast strains (Saccharomyces cerevisiae) have been found to reduce acrylamide by up to 95% in...

DuPont Danisco's POWERMill enzymes were found to reduce wheat conditioning times by as much as 50% and saved up to 10% on energy consumption...

DSM will highlight BakeZyme Go Pure, a glucose oxidase originating from Penicillium chrysogenum which is used for functional oxidation in bread making, at AACC...

DuPont Nutrition & Health introduces to food bakers in the Middle East and Africa the DuPont Danisco modular ingredient systems that provide a flexible...

Germany’s bakery and cereals market – with a volume of 6.4 billion kg and a value of US$25.9 billion in 2014 – is forecast...

Ammeraal Beltech will exhibit its Rapplon food-grade elastic belts for the food industry at IBA 2015, 12-17 September in Munich, Germany. The elastic polyurethane belts...

In 1902 George Brace and his family started making bread to supply their local Welsh community. Demand increased steadily and Brace's reputation grew fast. The company...

The UK syrups and spreads market is dominated by jam and honey spreads. However, chocolate spreads are expected to gather pace, growing by 35% up...

Amcor Flexibles has partnered with Hovis to develop the new Hovis Seed Sensations bread bag made with predominantly renewable polyethylene (PE). These bread bags are...