These days, everything is about ease and efficiency. So, it makes sense that bakeries would prefer to see one manufacturer or supplier when needing to install, or even update, a production line. As a result, there are more ‘co-operatives'…
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Throughout April and May 2009 European Baker magazine is conducting a groundbreaking survey into Baking Industry Trends.
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Multisorb Technologies won the 2008 IFT Food Expo Innovation Award for the development of its active oxygen barrier enhancement technology, featuring FreshBlend as an effective oxygen scavenging material.
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Convenience and ease have become the watchwords for many modern bakers and in turn ingredient suppliers have responded with a cornucopia of premix products to satisfy this demand. Fiona Pavely reports.
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An ongoing project between Washington State University’s department of horticulture and landscape architecture, College of Pharmacy and the International Marketing Program for Agricultural Commodities & Trade (IMPACT) is studying the…
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The in-store bakery has been one of the fastest growing sectors in recent years in the European markets and looks set to do well in the Asia Pacific region, too. But what sort of equipment is required in this sector and what is on offer?
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Radio frequency (RF) heating is commonly used with conventional baking ovens to remove the final moisture of partially dried bakery products, such as breakfast cereals, crackers, biscuits and sponge cake, as well as to increase the…
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