WB Special Features
A Baker in Dubai: It Is Easier to Do Business Here than in Europe
Chef Jürgen Ellenbeck, a master baker with 46 years of experience, has been in Dubai for nearly 20 years, having opened his bakery four years ago during the height of the pandemic. In this interview, we explore his journey, the challenges…
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Maintaining Quality in Frozen Bakery Products
Frozen bakery products, such as breads, pastries, and doughs, rely on the cold chain to preserve their quality throughout transportation and storage. The cold chain ensures that the texture, flavor, and structure of these items remain…
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Deck or Rack? Or Both?
Craft bakers and in-store bakeries rely on deck and rack ovens to put out consistent products. The latest models issued by the most important oven producers also step up their game to help bakers achieve their sustainability objectives.…
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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
Sainsbury’s Bakery Packaging Overhaul Set to Remove 560 Tonnes of Plastic
Sainsbury’s has announced a major sustainability initiative in its bakery department, which is expected to eliminate 560 tonnes of plastic annually from its packaging. As part of its commitment to reducing its environmental impact, the…
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Swiss Refinery Targets Climate-Neutral Operation by 2030
Energy intensive food production processes require innovative solutions to combine sustainability and security of supply. Nutriswiss AG, one of Switzerland’s leading specialists when it comes to sourcing and processing high-quality…
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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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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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Thu
17
Bakery China Autumn
October 17 - October 19
Sat
26
südback
October 26 - October 29
Nov
19
Fi Europe 2024
November 19 - November 21
May
18
iba 2025
May 18, 2025 - May 22, 2025