Breaking News on Industrial Baking & Snacks

Product innovations > Technical Papers

Kyowa Hakko USA

A superior hydration and recovery ingredient

Kyowa Hakko | 30-Jan-2014 | PDF Case study
Need an ingredient that can deliver serious hydration, endurance and recovery benefits for your next sports bar or beverage?  Vegeta...
Corn Refiners Association

Switching Sweeteners: A Recipe for Rising Bread Sales?

CRA | 19-Aug-2014 | PDF Case study
That’s what one major bread manufacturer thought when it removed HFCS from one of its main brands four years ago. However, rather than ri...

Increase yield with the highest accuracy for ash in the industry

Foss | 04-Aug-2014 | PDF Application note
We’ve helped millers save over $100,000 annually with accuracy improvements in their production. How?  The advanced hybrid spectrosc...

Sports Drinks: Does Sweetener Choice Add Energy to Sales?

CRA | 01-Jan-1970 | PDF Case study
Think your consumers are thirsty for a sweetener switch? That’s what one major sports-drink maker thought when it changed sweeteners in 2...
Dow Pharma & Food Solutions

Baking Science into Success with Dow

Dow Pharma & Food Solutions | 01-Jan-1970 | PDF Data sheet
Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carrie...

Take a Bite Out of the Healthy Snack Category

Ganeden Biotech | 01-Jan-1970 | PDF Case study
We like to snack.  A lot!  Snack food sales increased by nearly 30 percent from 2007 to 2012, according to research firm Mintel...

Is this the world's best microwave-mix cake?

Palsgaard | 01-Jan-1970 | PDF Application note
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for.Now, food manufacturers can take adva...

Viogerm® and your truly wholegrain product

Hochdorf Nutrifood Ltd | 01-Jan-1970 | PDF Technical / white paper
The high content of unsaturated fatty acids in wheat germ limits its shelf life, so the wheat germ is removed during flour production. Th...
Gravure vs Flexo HD print for flexible packaging

Gravure vs Flexo HD print for flexible packaging

01-Jan-1970 | PDF Case study
The development of Flexography printing techniques and supporting reprographic processes has taken great strides in recent years. So much...
Buisman Ingredients B.V.

Caramelised sugars, pure value for bread

Buisman Ingredients B.V. | 01-Jan-1970 | PDF Data sheet
The Caramelised sugars from Buisman Ingredients have high value as an ingredient in bread for their rich aroma and golden brown colour. D...

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...
Get your products in shape with Trancendim®

Get your products in shape with Trancendim®

Corbion Caravan | 06-Feb-2014 | PDF Data sheet
Looking for a way to remove partially hydrogenated oils from your formulations without increasing the saturated fat level? Trancendim fro...

Replace Your Eggs with OptiSol® 3000

Glanbia Nutritionals North America | 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...

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...

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...

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...

Key Industry Events


Access all events listing

Our events, Events from partners...