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Perfecting texture in baked goods

Stable Micro Systems | 26-Mar-2014 | PDF Application note
Quality control in the baked confectionery market is vital for consumer appeal. Download this free white paper to find out how texture an...
Roquette

Microalgae - the future of foods? Take baked goods...

Roquette | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
Our distant ancestors, microalgae have played a major role in the development of life on Earth.Today their exceptional properties – nutr...
Zeelandia

Clean and natural: getting to the heart of it

Zeelandia | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
One of the lead drivers among retailers and producers of bakery products is ‘clean label’. Similarly hot topics are ‘natural’ and ‘organi...
Roquette - Application Note

Maximise protein enrichment for your baked goods

Roquette | 27-Feb-2014 | PDF Data sheet
Protein enrichment is one the most fast-growing trends for baked goods. Roquette’s NUTRALYS® vegetable protein range includes both pea pr...
Insights from the Bakery Market Report

Insights from the Bakery Market Report

WRBM | 31-Mar-2014 | Webinar On-Demand Supplier Webinar
British Baker presents expert opinion and discussion on the retail bakery market, offering an insight into its forthcoming Bakery Market...
Materne_Industries

Various range of fillings, for all application.

Materne Industries | 01-Sep-2013 | Webpage Product presentation
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes,...

Replace Your Eggs with OptiSol® 3000

Glanbia Nutritionals | 25-Nov-2013 | PDF Technical / white paper
OptiSol® 3000: Winner of the 2013 IFT Food Expo® Innovation AwardOptiSol® 3000 is a functional, nutritional, and economical solution for...
Kampffmeyer

The Next Generation of Clean Label Functional Flours for Additive-Free Bakery Formulations

KAMPFFMEYER Food Innovation | 14-Nov-2013 | Webinar On-Demand Supplier Webinar
The demand of European consumers for natural and additive-free products is higher than ever before.But removing additives from food is a...
Puratos

Take a fresh new look at your business performance

Puratos | 25-Sep-2013 | PDF Technical / white paper
Discover what links cake freshness and business performance. The Puratos white paper targets manufacturers who wish to capture the maximu...

The ideal cake emulsifier – one product does it all

Palsgaard | 27-Feb-2013 | PDF Technical / white paper
Emulpals® 110 is a unique emulsifier designed to meet the needs of both bakers’ mixes, industrial cake mixes and retail mixes. Offering m...
Ingredion

Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Ingredion | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape a proposed definition. This defin...

Panel debate: The evolution of natural and clean-label: What do consumers want?

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
The panel debate will address the following questions: What does research tell us about what consumers regard to be ‘natural’? Is ‘natu...

Regulatory update: Are natural claims worth the legal headaches?

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful lega...
Datamonitor

The natural and clean label market opportunity

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with susp...

Beyond the Bowl: Bring Cereal Into New Dayparts

Almond Board of California | 05-Jun-2013 | Webinar On-Demand Supplier Webinar
Breakfast items are becoming popular meals beyond the morning daypart, so why is cereal left behind at the breakfast table? Trend forecas...
Puratos

Download must-read fresh thinking from Puratos!

Puratos | 27-May-2013 | PDF Technical / white paper
Cake science is allowing major progress in extending the freshness and shelf life of packed cakes. Certain manufacturers are taking full...
Unterlebe

NEW ‘Fruit Juice Drops’ for chocolate panning, fruit snacking or baking applications

Paradise Fruits (Paradies Früchte) | 16-May-2013 | PDF Application note
Made using only the best fruit ingredients available, Paradise Fruit’s new Fruit Juice Drops feature 80% fruit juice content for a natura...

Boost your bakery offering with Ingredion Europe

Ingredion | 14-May-2013 | PDF Data sheet
Stand out from the crowdToday’s bakery industry is diverse and highly competitive. With extensive experience in bakery, Ingredion has the...

Short on natural Improvers in your bakery toolbox?

Arla Foods Ingredients | 13-May-2013 | PDF Technical / white paper
As a baker, you probably already use a variety of additives to give your bakery products the functionality you seek. But do you ever wish...

CSB-System optimizes value-added processes at Hack AG

CSB System | 18-Mar-2013 | PDF Case study
More than 35 years of experience in the process industry and numerous successful projects make the CSB Group of companies a leading vendo...