Bakery & Snacks
Europe: Checking quality of chocolate with ultrasound
The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate.
Researchers from KU Leuven, Belgium,...
Europe: Baker Perkins release 3D starchless jelly depositing line
Baker Perkins has introduced technology to deposit three dimensional (3D) jellies, which can be made in one or two colors; with stripes and layers;...
Europe: Using limonene for better reduced-fat chocolate
Adding limonene to cocoa butter could result in better reduced-fat chocolate, researchers report in American Chemical Society's Journal of Agricultural and Food Chemistry.
Previous research...
Americas: New donut line reduces waste to 5%
WP Kemper releases the Evolution roll line with the integrated donut module.
Unlike current production processes, where the dough pieces have inner and outer...
Europe: GEA expands footprint into the bakery sector
GEA has acquired Imaforni in Verona, Italy, a supplier of advanced lines for crackers, soft and hard biscuits.
This complements its acquisition of Comas...
Americas: Frozen bakery goods company goes digital in factory
Frozen bakery goods company Specialty Bakery has deployed technology company NetSuite to run its entire core business including sales, purchasing, order management, supply chain...
Americas: USDA has “no questions” for GRAS status of AR yeast
The US Food and Drug Administration has "no questions" in regards to Renaissance’s Generally Regarded as Safe (GRAS) notice for its non-GMO, acrylamide-reducing (AR)...
Europe: DuPont releases alternative carbs for bakers
DuPont Nutrition & Health offers Nordic Light Thins to Europe’s hard-pressed bread market.
Rich in healthy carbs, Nordic Light Thins targets consumers who are turning...
Americas: Soya protein ingredient holds more water for meat products, says ADM
ADM announces the EMEA launch of Superb, a functional soya protein fiber developed to boost the protein and fiber content, control moisture retention and...
Americas: Cargill finds three solutions to reduce saturated fats in baked goods
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without...