Access Your Free e-Copy of Asia Pacific Baker & Biscuit Magazine, Spring 2020 Issue!

Relatively new to food industry applications, robotic solutions bring smart baking to a whole new level and are quickly becoming an integral – and highly-efficient – part of the manufacturing plants. Applications are expanding and the opportunities are promising to turn fiction into science at work.

Looking into proofing optimization, we see different varieties of dough having their corresponding proofing requirements. This is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and product range?

On the other hand, since there is an increased focus on the environment, many manufacturers are looking at alternative materials that could be used instead of plastic. Currently, no single solution has been identified to replace plastics. Lynneric Potter, food packaging technical lead, Campden BRI, analyzes the challenges in replacing plastic packaging. 

Regarding the Chinese market, we can observe that Chinese consumers look for healthier biscuits”.  Daisy Li, food and drink associate director, China, Mintel, tells us: Today, there is a high demand among Chinese consumers for nourishing snacks as more consumers intend to eat more fruit and vegetable snacks, dairy-based snacks and nuts and seeds.

Looking into the use of preservatives in baked goods, we observe the critical role of perfecting the processes. As the need to save food for later has always been around, so were the methods to preserve it. While the ingredients and processes themselves are already well-known, manufacturers aim to improve technologies and optimize processes to get the most out of each final product.

All these topics, together with exclusive insights, expert opinions and market analysis articles available for free in our Asia Pacific Baker & Biscuit magazine, which you can read by clicking here.