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A closer look at… GBBO Week #8: Life on Marzipan
13 October 2016 | By Roy Manuell, Digital Content Producer
In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...
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Baking
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‘Ready for industry’: Puratos UK unveil new €1.5 million innovation centre
12 September 2016 | By New Food
Global baking experts, Puratos, announce the grand unveiling of a €1.5m world class Innovation Centre in Oxfordshire, England...
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Whitworths buys flour milling operations from Carr’s
5 September 2016 | By Roy Manuell, Digital Content Producer
Whitworths Holdings Ltd. has bought the flour milling section of international agricultural and engineering conglomerate Carr's in a £36m transaction....
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Clif bar leading the way in sustainability as it opens new Idaho bakery
2 September 2016 | By Roy Manuell, Digital Content Producer
Clif Bar & Company, the American energy food company, has opened its first self-owned baking facility following a $90 million investment...
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Issue #4 2016 – Digital version
In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...
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Improving the mould free shelf life of bakery products
24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI
Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.
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Baking supplement 2016
18 August 2016 | By New Food
In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...
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NFF invests £1.2m in new baking production capabilities
9 June 2016 | By Victoria White, Digital Content Producer
Northumbrian Fine Foods (NFF), the UK’s biggest gluten-free biscuit manufacturer, is investing £1.2m in new baking production capabilities...
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Edme taps into the talent of young food scientists
2 June 2016 | By Victoria White, Digital Content Producer
Edme recently offered a Nottingham University Food Science student, James Huscroft, the opportunity to get involved in the process validation for WholeSoft....
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The Bertinet Bakery launches new sliced sourdough loaf range
23 May 2016 | By Victoria White, Digital Content Producer
The Bertinet Bakery has developed a sourdough range baked in a tin that can offer similar usage and keeping qualities but without any of the additives...
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Krispy Kreme to be acquired by JAB Beech for $1.35 billion
11 May 2016 | By Victoria White, Digital Content Producer
At the close of the transaction, Krispy Kreme will be privately owned and will continue to be independently operated from its current headquarters...
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Fat systems that lower saturated fat in baked goods
4 May 2016 | By Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes...
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General Mills divests Argentina bakery and foodservice business to Grupo Bimbo
20 April 2016 | By Victoria White, Digital Content Producer
Grupo Bimbo says the acquisition complements its supply in the category of frozen bread that the Company is already manufacturing under the Bertrand brand...
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Barry Callebaut switches to fully segregated palm oil in two fillings
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
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Cargill’s lecithin products ready to go for bakery customers
8 January 2016 | By Victoria White
Following the US Food and Drug Administration’s 2015 ruling on partially hydrogenated oils (PHO), Cargill is offering bread manufacturers its lecithin products as a successful replacement for monoglycerides and DATEM...
