Product innovations

Video

Watch and learn more about Novozymes’ acrylamide reducing solution, Acrylaway®

13-Nov-2008 - Novozymes innovative asparaginase, Acrylaway, has been proven to reduce acrylamide levels by up to 90% in a broad range of foods, such as biscuits, crisp bread, crackers, snacks and potato chips.

Product brochure

Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability.

13-Nov-2008 - Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.

MODERN BAKERY MOSCOW: Investment needs of Russian bakeries

06-Nov-2008 - The Russian bakery market is changing. Supermarket shelves are filling up with speciality breads such as baguette, ciabatta, whole grain and nut breads. MODERN BAKERY MOSCOW, Russia’s leading fair for Bakery and Confectionary mirrows these trends.

Product presentation

Publish your Technical Paper on this Website

03-Nov-2008 - Promote your company’s technical expertise towards decision makers Publish your Technical Paper on this website.

Product brochure

Rexnord’s Integrated Side Rail system

28-Oct-2008 - Incline conveyors often cause significant product loss during food processing, and are difficult to clean. Here are the easy steps to convert to Rexnord’s Integrated Side Rail system to improve productivity of current and new inclined conveyors.

Product brochure

Battle cereal bar stickiness with Sisterna® sucrose esters

27-Oct-2008 - Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly

Product presentation

Let your baked goods shine

04-Sep-2008 - Baked goods and snacks need to look their best to attract consumers’ attention and command a premium price. This is where glazing agents help, by adding an appealing, shiny surface. But traditional egg wash, dairy-based glazes and other liquid glazes...

Application note

Slim down your fat filling with Sisterna sucrose esters

18-Aug-2008 - Fillings typically contain 40% creamed fat. However, Sisterna offers a sensorial equivalent based on sucrose esters, which contains 6% fat. This paper includes a filling recipe and the effects of sucrose esters on density, viscosity and texture.

Case study

Industry-leading Recipe Formulation Capability for a Bakery Mixes Company

16-Jun-2008 - METTLER TOLEDO has supplied British company Middleton Foods with their highly acclaimed FormWeigh.Net® formulation software. The system provides the very highest levels of recipe control, stock level data and product traceability

Product presentation

Fewer worries with Acrylaway®

29-May-2008 - Acrylaway effectively reduces acrylamide in dough-based products without influencing taste or appearance. Tests show acrylamide reductions of up to 90 % in foods like crisp bread, biscuits and cookies, snacks and crackers.

Case study

Baked Goods for 33 000 Airline Passengers Daily - Fast Checkweigher Ensures Quality

26-May-2008 - LSG Sky Chefs provides meals for 70 % of the flights leaving from Munich. Just-in-time deliveries and satisfied customers are a must in this industry. A key element for fast production and high quality is the user-friendly BBA449check+ checkweigher

Video

Polybag lining of crates or trays - Free video download

04-Apr-2008 - The Flexim-21 bagmaker inserter, designed for bagmaking and inserting made-to-measure bags automatically into cases, now offers a solution for the polybag lining of crates or trays as requested in today's food industry. Discover more in a short video presentation.

Technical / white paper

Fruit filled snacks provide positive nutrition

11-Mar-2008 - Co-extruded fruit filled snacks are a new concept from Baker Perkins designed to support snack manufacturers in a rapidly changing marketplace. They can be marketed as 'good for you' while still offering the taste and convenience required in a snack...

Video

Save money with the Flexim-21 bagmaker inserter - Free video download

29-Feb-2008 - By converting rolls of PE film into made-to-measure bags, the innovative Flexim-21 bagmaker inserter provides you savings up to 30% on packaging material. The special concept allows a fast and easy format change and permits the use of a wide...

Technical / white paper

New product concepts for healthy snacks

12-Feb-2008 - The nutritional benefits of whole grain and multi-grain products are well known. Extrusion technology from Baker Perkins is opening new market opportunities by enabling the production of healthy whole grain and multi-grain snacks.

Technical / white paper

Meet global food safety standards and increase productivity

22-Jan-2008 - Food safety concerns are enough to bring a company to the media's attention. The introduction of new standards such as ISO 22000 require all food companies to make their manufacturing processes transparent and as safe as possible.

Technical / white paper

Deposited fruit snacks create new opportunities

21-Jan-2008 - 100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces or bars and are a new concept from Baker Perkins that will create many market opportunities.

Product brochure

Is it time to look at available continuous cooking technology?

29-Nov-2007 - Burn on issues? Inconsistent quality? The RotaTherm® continuous cooking system targets burn-on so it can deliver clean product non stop for 5 days. At the same time, it continuously produces evenly cooked product consistently. This is to your benefit.

Product brochure

How do you replace sugar AND maintain a consumer-friendly label?

13-Nov-2007 - Sucralose from Tate & Lyle is the zero-calorie sweetener that helps you create great-tasting products, with consumer-friendly labels. Register below to get your personalised product assessment on how we can help improve label-friendliness & taste, and reduce sugar & costs. Simply...

Product brochure

A tailor-made oatmeal

28-Feb-2007 - Hafie M160 is a heat-treated oatmeal which can be used in baked goods to prolong shelf-life and give a better water-binding capacity. Hafie M160 also has an emulsifying and stabilising capacity and thanks to the heat treatment, has a pleasant...


Breaking News on Industrial Baking & Snacks

Breaking News on Industrial Baking & Snacks

News Headlines

All news articles

Product news