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RONDO Launches New EVO Industrial Line Concept

Jul 9, 2018

RONDO has developed its new industrial line for the gentle processing of laminated doughs and soft bread doughs, trying to adapt its equipment to the…

Exclusive: Efficiency Bakes in the Oven

HQC Inc. Solves Production Challenge for CSM…

Stable Micro Systems Launches Texture Analyzers

Flexicon Presents New Low-profile Flexible Screw…

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HQ Visit: Mecatherm Introduces New Oven Concept and Design

Jul 12, 2018

French specialist Mecatherm introduced a new, smart oven, a modular handling system, and a new dividing machine, in the press day held July 3 at the company’s headquarters in Barembach, France.
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Exclusive: Manufacturing Frozen Pizza and Pastries – Special Focus

Jul 5, 2018

Changing consumer attitudes drive success at the frozen aisle. Innovations in developing and manufacturing frozen pizza and pastries bring an exciting, growing range of new offerings. The global frozen pizza market was valued at USD11,113…
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GDPR, an Issue No Business Can Afford to Ignore

May 10, 2018

General Data Protection Regulation (GDPR), which comes into force on May 25, will have far-reaching consequences for all companies of all sizes. Compliance e-learning experts Skillcast.com explain how businesses in the baking industry need…
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Whitepapers

Ingredient Report – from Ancient Grains and Pseudocereals to Modern Flour (Part…

Mar 14, 2018

It is the time for the second part of our series of whitepapers dedicated to ancient grains and pseudocereals. The…

Ingredient Report – From Ancient Grains and Pseudocereals to Modern Flour

Germany Demands Glutenfrei Biscuits

Market Insights

Exclusive: The Good, the Premium, and the Sugar-free – Technavio Talks Confectionery Trends

Jul 19, 2018

Asian consumers’ preferences for confectionery products are similar to those of consumers from other continents. They are looking now for sugar-free goods, for natural-based ingredients and for premium products, as the Manjunath J, senior…
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