WB Special Features
The Spring Issue of World Bakers Digital Is Out Now!
The brand new issue of World Bakers Digital features articles on ingredient traceability, conveying technology, dough shaping, flatbreads in Asia and more. Ingredient traceability has become vital for the food industry as a method to reduce…
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Astaxanthin Feeds Baked Goods with Powerful Antioxidants
Marine-based food supplements can improve human nutrition. They help modulate the glycemic response of the body and enhance nutritional characteristics of products. Astaxanthin is a naturally-occurring carotenoid found in algae, shrimp,…
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Case Study: Syntegon Technology Installs Horizontal Packaging System for Wibisco
Syntegon Technology, formerly Bosch Packaging, has helped Wibisco (West India Biscuit Company Limited – a biscuit producer established in 1910) increase its productivity at its biscuit manufacturing facility in Barbados by installing a new…
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Evening Snacks Dominate Indian Bakery Market
The Indian bakery market is a combination of western baked goods and traditional items, but many Indians are also on gluten-free or vegan diets, Nandini Roy Choudhury, senior research consultant working with Future Market Insights (FMI), a…
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Craft Baking Essentials: Choosing the Right Oven
Artisan bakeries and patisseries are the loving home to creativity and innovation for any and all eating occasions. The work behind the counter involves much more than original ideas for tasty creations...
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Modern Bakery Moscow Delivers Confectionery Expertise
Modern Bakery Moscow (MBM), the international trade fair for the bakery and confectionery market, is approaching fast. Taking place from March 17 to 20 this year, it is the only exhibition in the Russian & CIS countries, an important…
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All of the Egg Benefits, None of the Egg
Egg-free baking has become normal nowadays. Consumers have specific demands for free-from products and the bakers are trying to satisfy their requirements and to offer specialty products. There are many functions that real eggs provide in…
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