Podcasts

Charles Speirs, baking science manager at Campden BRI

Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

Bosch targets flexibility and speed at FachPack

Bosch targets flexibility and speed at FachPack

By Rod Addy

Bosch Packaging Technology launched multiple machines for the food and drink industry designed to cater for manufacturers’ demand for speed and versatility at trade show FachPack 2012 in Nuremberg, Germany.

Mondi outlines intelligent packaging trends

Mondi outlines intelligent packaging trends

By Rod Addy

Intelligent packaging is not just about tracking products from factory floor to consumers’ cupboards, according to Mondi marketing and communication director Albert Klinkhammer.

Søren Nørgaard, senior manager at Arla Foods Ingredients

Dispatches from IBA 2012

Arla talks egg replacement and cost savings

By Oliver Nieburg

Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.

Ingredia Benexia China

DISPATCHES FROM VITAFOODS EUROPE 2012

Ingredia takes chia to natural-focused China

By Kacey Culliney from Geneva

China’s trend towards natural ingredients with health benefits should ensure the success of Ingredia’s chia product for bakery, the firm has said.

Kids' foods 'big growth opportunity for whole grains': ConAgra

Kids' foods 'big growth opportunity for whole grains': ConAgra

By Caroline Scott-Thomas

The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...

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