Sanitation in food production means complying with hygiene standards to ensure production safety and ultimately operation. But it means more than that, as manufacturers will want cleaning done in the facility to be cost-effective and…

The annual exhibition, the world’s largest baking industry event, is an important indicator of China's robust growth. With an exhibition area of over 200,000 square meters, Bakery China attracts over 2,000 exhibiting companies from all over…

At the beginning of April, Roquette announced the opening of a Food Customer Technical Service (CTS) Center in Singapore, strengthening its position in Asia. The ingredient supplier developed a strategy to intensify its technical…

Two days before the UK was due to exit the EU, a new extension has just been secured. The country can remain part of the Union until October 31, with a "term paper" intermediary report due in June. All scenarios are still on the table,…

The founder of the Dutch specialty consultancy, the Bakery Academy, talks NPD, product reformulation and innovation in an exclusive interview with World Bakers. The Bakery Academy was founded by Jos Vast in Winsum, the Netherlands, in…

The International Artisan Bakery Expo (IABE) premiere took place March 5-7, 2019 at the Las Vegas Convention Center. The event hosted seminars, demonstrations, and competitions supporting the artisan bakery movement.

Months and even years of preparations have played out and have paid off: the success of the triennial event met and surpassed anticipations, according to exhibitors I have talked to. They share their innovations, plans, and views on the…

“The biggest part of our revenues does not come from selling bakery products; it comes from coffee.” The owner of a craft bakery store was sharing this observation with our group of journalists, visiting during a press tour a few years…

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.

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…

How does equipment for depositing and filling help with accurate dosage of ingredients with various consistencies, achieved at required speeds consistently? Tobias Hornsteiner, who is taking over the business at Unifiller.

We have returned to Europain’s presentation agenda this year to highlight technology innovations and their impact on baking processes, together with our guest speakers representing two leading experts in the field, the Tromp Group and…

In 2018, the French event introduces a new structure, around three major themes to better support visiting guests. Marie-Odile Fondeur, Europain’s CEO, shares behind-the-scene insights into all the exhibition’s features. 

In the age of the health-conscious consumer who also seeks the complete experience of innovative flavours, ingredients for filling and topping baked goods are getting creative. We have investigated the science, trends and processes related…

Jens Kohler, project manager at südback, gave European Baker exclusive insights into the fair’s evolution alongside the industry and what we can expect to see at the 25th anniversary edition in Stuttgart. By Catalina Mihu Concentrating on…