WB Special Features
Enzymes to the Rescue
Enzymes are the little secret in every baker’s arsenal. They help with all dough challenges, from unpredictable gluten content in wheat flour to the finickiness of gluten-free and plant-based products. Enzymes, including dough improvers,…
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Exciting New Alternative Flours
As a professional baker, understanding alternative flours is essential for adapting to changing consumer demands, whether for gluten-free, low-carb, or simply more nutritious products. Alternative flours can significantly affect the…
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Food Safety in the Automation Age
Automated equipment helps bakers control the cleaning processes better and with less human error. It’s also time, water, energy and chemicals-saving, which means it allows manufacturers to achieve their sustainability objectives easier.…
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Whitepapers
E-Guide Dough Production 4.0: Improved Production Reliability and Flexibility…
How to antagonize lack of personnel but increase flexibility, efficiency, and production reliability through…
Market Insights
Tipiak Survey Reveals Brits Like Their Afternoon Tea with Macarons
More than half of consumers believe that macarons are an essential part of afternoon tea, according to a survey commissioned by French pâtissier Tipiak. The confectionary favourites are regarded as being in the top four key ingredients that…
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Allied Market Research: Vegan Flavor Market to Reach USD15.6bn by 2034
According to Allied Market Research, the vegan flavor market was valued at USD10.4bn in 2023, and is estimated to reach USD15.6bn by 2034, growing at a CAGR of 3.9% from 2024 to 2034. The growth of the vegan flavor market is primarily…
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Meticulous Research: High-intensity Sweeteners Market to Be Worth USD5.37bn by 2034
According to a new market research report on High-intensity Sweeteners by Meticulous Research, the high-intensity sweeteners market is projected to reach USD5.37bn by 2034, at a CAGR of 5.0% from 2024 to 2034, while in terms of volume...
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Sustainability
Mars Delivers Record Carbon Emissions Reduction
Mars released the 2023 Mars Sustainable in a Generation Report, announcing notable progress toward its goal of achieving net zero by 2050, registering a record 8% GHG emissions reduction against its 2015 baseline across its full value chain…
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ADM Issues Second Annual Report Detailing Global Regenerative Agriculture Efforts and Progress
ADM issued its second annual report detailing its accelerating global work to advance regenerative agriculture practices. The comprehensive report includes: Explanations of ADM’s definition, principles and approach to regenerative…
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Baker & Baker Makes Commitment on Cage-free Eggs
European bakery products manufacturer Baker & Baker has made a commitment to begin fully transitioning to cage-free eggs across its global sourcing operations. From the end of 2027, Baker & Baker has pledged to be cage-free in…
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Automation
APEX Mini Combo BDR Bread and Bun System by AMF Flex Wins Innovation Award
AMF Bakery Systems (AMF) announced that the APEX Mini Combo BDR Bread and Bun System by AMF Flex, an AMF Bakery Systems brand, has been awarded the prestigious “Innovation for Growth” award at Bakery China 2024. The introduction of the APEX…
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Unifiller Unveils the Pro4000i Heavy Duty Food Depositor
Unifiller, an innovative manufacturer in the food production technology, launched the Pro4000i, a heavy duty food portioning depositor offers unmatched precision, efficiency, and versatility for food producers worldwide. This advanced…
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The Sandwich King Automates Sandwich Production with Grote’s Volumetric Depositor
When the British company The Sandwich King sought a solution to help automate their scooping process, they contacted Grote Company. Based in Leeds, The Sandwich King works with multiple sectors across the UK, including education,…
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Food Safety
Commercial Food Sanitation Announces Hygienic Design Certification
Commercial Food Sanitation (CFS) is adding to its portfolio of training certifications with its new Hygienic Design Certification. The CFS Hygienic Design Certification will enable participants to gain the tools and skills to apply,…
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New Research Helps Tackle Strong Biofilms
Recent research from Campden BRI has shed light on the species composition of food industry biofilms and the most effective methods to remove them – helping food businesses minimize shelf-life-related issues often associated with biofilms.
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New Project to Assess COVID-caused Hygiene Practices for Safer Food Production
Campden BRI is looking for partners to help with new research that aims to assess the impact of COVID-19 on factory hygiene to help businesses develop more efficient procedures. According to them, it could save participating manufacturers…
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