A brand new issue of World Bakers Digital is out now – access it across mobile devices or on your computer for a focused look at how ingredient specialists define clean labels, as this segment is thriving despite lacking a clear, universal outline. We’ve investigated where this market is headed as clean-label is claiming its mainstream space, with help from BENEO, Ingredion, Corbion, and Tate & Lyle.
In a technology feature in this issue, we analyzed the latest innovations in mixers, and how they improve the process to develop the proper gluten network for each type of product. Controlling mixing parameters is becoming easier, as we learned from specialists from VMI and Escher Mixers.
With the topic of climate change on everyone’s agenda, the companies in the food industry are making commitments for sustainability. We have identified the most important five of these commitments, as many companies around the world are taking steps to save the planet, and also to improve farmers’ lives.
Sustainability is an important topic in this issue, as you can see from another perspective in this issue, in addition to climate-change commitments. We obtained a glimpse into what the future holds for packaging materials, courtesy of the experts from the consultant company Frost & Sullivan. The research company helps its clients accelerate growth and has recently launched a report on food packaging; this was the starting point of our talk about novelties in bakery packaging.
Speaking with passion about its creations, Paul Young, an award-winning chocolatier in London, explained in an interview for World Bakers Digital what is quality behind products branded as premium, from chocolate to brownies.
For our market coverage in this magazine, analysts from Future Market Insights report that organic and clean-label trends are on the rise. You can find more about NPD in Asia and what young consumers across the region appreciate in product innovations.
Our editorial team has attended IBIE 2019 in Las Vegas, Nevada; you can read a show report in the pages of this magazine. More than 20,000 baking industry professionals walked the exhibit hall—with participation increasing nearly 10% over the previous edition in 2016. As every big show comes with innovation, we invite you to read more about it in our event review.
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