Product innovations

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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.

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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.

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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...

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Battle cereal bar stickiness with Sisterna® sucrose esters

22-Sep-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

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Biobake™ Optum

28-Feb-2007 - Kerry Bio-Science announces the launch of Biobake™ Optum, a new, non-GMO enzyme specifically developed for the bread baking industry.

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Breakfast Cereals Toasted To Perfection

28-Feb-2007 - The new generation of Thermoglide toaster has been specifically designed for consistent, even processing of breakfast cereals and snacks.

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Extending extrusion end production capacity

28-Feb-2007 - New technology allows snack, cereal and pet food manufacturers to develop an extensive array of eye-catching added-value co-extruded products. Baker Perkins supplies process know-how and systems for products with out-of-the-ordinary shapes, complemented by exotic flavours and fillings....

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Faster Baking with Jetcirc from Baker Perkins

28-Feb-2007 - The Jetcirc is the latest in a long line of innovative ovens from Baker Perkins. It offers outstanding baking performance and a range of options that make it suitable for most bakery applications.

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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.

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Healthier snacks, healthier profits

28-Feb-2007 - Product and process technology to make snacks that fit into a healthy lifestyle is available from Baker Perkins. Multigrain and whole grain snacks with low levels of saturated fat, total fat and salt can be produced as shredded, expanded or...

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

02-Oct-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...

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Innovative incline chain rises productivity

15-Sep-2008 - Incline conveyors often cause significant product loss during food processing, and are difficult to clean. Rexnord’s Integrated Side Rail system retains significantly more product, even in difficult “over-the-top” conveyors, and improves cleanability

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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.

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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...

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.

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Moselle Development - Exceptional Building opportunity

28-Feb-2007 - Specially geared towards agro-food, drinking water bottling, pharmaceutical and water consuming activities - discover the potential of Moselle's divisible industrial buildings.

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Novamyl - A fresh-keeping enzyme

28-Feb-2007 - Extend the shelf life of your bread with Novamyl - the premier and only true anti-staling enzyme worldwide! Novamyl ensures that the crumb of your bread remains soft and flexible.

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Order your ingredients toolkit now

28-Feb-2007 - What is the Synergy savoury ingredients toolkit? The Synergy savoury ingredients toolkit includes a new range of premium ingredients designed to boost flavour and enhance mouthfeel in a wide range of savoury bakery and snack products, dairy products and ready...

Rexnord Flat Top

15-Sep-2008 -

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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.


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