New WBD Talks Extrusion, Packaging, and More!

On behalf of the World Bakers team, I am happy to announce that a new issue of World Bakers Digital is out now, featuring exciting approaches on technology, energy saving, products, and ingredients.

The magazine includes an exclusive analysis of healthy cakes, with a focus on gluten-free products, written by our contributing specialist, Jonathan Thomas.

The technology areas in this issue include in-depth insights into extrusion and energy efficiency in the bakery plant. Experts from Brabender, Handtmann, and Padovani explained the latest technological developments pertaining to extruders. Energy efficiency equals cutting costs – is the title and conclusion of the article written with the contribution from The Carbon Trust, an organization that created a guide to help bakers cut consumption, and from MECATHERM, global equipment developer.

Packaging is an ever-important topic for the industry ;  in this issue, we have included a feature on the topic of secondary packaging, which is not only important for protecting commodities, but also for marketing. The experts from The Association for Packaging and Processing Technologies (PMMI), the organizer of Pack Expo, explained the newest trends in the field.

In the section dedicated to ingredients, this issue includes my conversation with Arla Foods, who provided insights into best solutions in egg replacers; while experts from Campden BRI wrote about challenges of sugar reduction in baked goods.

In addition, since 2018 is unmistakably defined by the iba trade fair, we have also reviewed the technology innovations launched on this occasion. You can also read about some notable new entries to the industry in the pages of our Autumn issue.

Enjoy our new World Bakers Digital, with its two versions available for:



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