Product innovations > All Products
Technical / white paper
Explore the multiple benefits of activated leaner label cake emulsifiers - Palsgaard
21-May-2012 -
Would you like to be able to deliver high quality cakes at low costs with consumer friendly labelling? Palsgaard® SA 6600 makes this possible by providing very simple labelling in addition to a high degree of convenience, security and low...
On-Demand Supplier Webinar
How to deliver against your consumers nutritional needs through a new fat structuring agent - William Reed Business Media
10-May-2012 -
Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are therefore influenced by package nutritional labels. At the same time, consumers don't want to compromise on taste. This can be...
On-Demand Supplier Webinar
Optimise COSTS, create new TEXTURES, improve NUTRITION - William Reed Business Media
10-May-2012 -
Bakery is being driven by multiple innovative trends, from taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. Raw material price volatility requires constant attention – as do nutritional charters....
On-Demand Supplier Webinar
Reducing total ingredient costs through egg alternatives -
10-May-2012 -
Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery manufacturers are increasingly under pressure to create fresh, tasty and wholesome baked goods in the face of...
On-Demand Supplier Webinar
Keep fresh and competitive - insights for industrial bread - William Reed Business Media
10-May-2012 -
Freshness is the number one priority for consumers when buying bread. In Europe, it accounts for the rising popularity of bake-off bread, in-store bakeries and bread vending machines. So how can the industrial baker stay competitive faced with this challenging...
Application note
CREATE NEW TEXTURES, OPTIMISE COSTS - Roquette
23-Apr-2012 -
Meet today’s market challenges! Improve pulpiness with Roquette PREGEFLO®L100G. Replace guar gum with Roquette PEA FIBRE. Both yellow pea-derived ingredients, multiple benefits include label claims and processing. Check out the application tests.
Product presentation
Little treats with big impact on your cakes - Tate & Lyle Food Ingredients
21-Mar-2012 -
Make your cakes irresistibly on-trend, while saving costsThe sweet bakery segment continues to evolve with cupcakes being one of the latest trends. Instead of having one large cake, the consumer can indulge in a large variety of different little taste...
Product presentation
Various Muffin Dreams with new options - Tate & Lyle Food Systems
23-Feb-2012 -
Different variations of Muffins – Highly Indulgent, Gluten free, Reduced Fat, made by Tate & Lyle Food SystemsBeing more than a food stabiliser system supplier, we provide you profitable solutions in all areas of product development, production and marketing for...
Video
Sense the freshness - Danisco
23-Jan-2012 -
Freshness is priority number one for bread-buying consumers. With DuPont™ Danisco® bakery enzymes, you can crack the freshness code. Our solutions maintain the soft, fresh feel of industrial bread for longer than anything else on the market. Go to www.danisco.com/freshness...
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
05-Dec-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Data sheet
Add protein power with peanut flour -
24-Oct-2011 -
Consumers are growing increasingly savvy about health and nutrition.Peanut flour is an ideal solution for formulating products with high levels of quality plant protein.Download our data sheet to find out more.
Technical / white paper
Improve your rolled wafers with sucrose esters of fatty acids - Sisterna
14-Oct-2011 -
Leading sucrose esters company Sisterna B.V., has published their research how wafer manufacturers can improve the flexibility of the wafers making further application for example ice cream cones easier....
Data sheet
Crisp manufacturers turn to healthier frying oils -
10-Oct-2011 -
All over the world, manufacturers are discovering a lighter, tastier way to fry. Refined peanut oil delivers a delicious, delicate flavour and is naturally free from trans fats and cholesterol. Plus, it contains a nutritious blend of predominantly unsaturated fatty...
Application note
Create healthier cakes with new lean label cake emulsifier - Palsgaard
03-Oct-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
Product brochure
Palsgaard® SA 6620 - The leaner label cake emulsifier - Palsgaard A/S
26-Sep-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Technical / white paper
Improve your rolled wafers with sucrose esters of fatty acids - Sisterna
30-May-2011 -
Sucrose esters have powerful functionalities in wafers. Batter with sucrose esters has better flowing properties, and a lower density. After baking, the wafer is easily released from the baking plate, and shaped into cones. The wafer is more flexible, which...
Information request
Canny – The aluminum bowl that lifts up your brand! -
23-May-2011 -
With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft and spillage-free opening. The absence of sharp edges removes any risk of injury and makes Canny ideal...
On-Demand Supplier Webinar
Capture the market for healthier, appealing bread - Danisco
06-May-2011 -
Healthy eating is becoming a mainstream interest. But what does it take to make healthier bread products with high mainstream appeal? Catch up with the latest insights at the Danisco webinar on Health & Bread.
On-Demand Supplier Webinar
Editorial webinar: Peelable packaging: Lifting the lid on end user appeal - William Reed Business Media
15-Feb-2011 -
Openability is a key element in successful packaging.By attending this webinar, you will:
Learn how Fraunhofer AVV’s assessment of opening forces such as pull tab or sealed seams is critical to packaging development.
Understand the dynamics behind easy peel lidding and reliable...