Product innovations

264 Results

ISO26000-Guidance on Social Responsibility by SGS

ISO26000-Guidance on Social Responsibility by SGS

Content provided by SGS Systems & Services Certification | 18-Jan-2011 | White Paper

“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper...

The exceptional & diverse properties of Chia seed

The exceptional & diverse properties of Chia seed

Content provided by Brenntag Holding GmbH | 11-Oct-2010 | Data Sheet

Chia seed is a unique whole grain which provides fibre, omega-3, minerals, anti-oxidants and protein. The addition of Chia seed to bakery products delivers...

£ 100 off  Campden BRI training courses

£ 100 off Campden BRI training courses

Content provided by Campden BRI | 28-Sep-2010 | Event Programme

Claim £100 off any course in our 2011 programme of over 200 scheduled courses and events - specifically for the food and drink supply chain. Courses cover:Agriculture...

1st page PDF extract

Continous on-site processing of bakery filling creams

Content provided by Gerstenberg Schröder A/S | 01-Sep-2010 | Application Note

Large bakeries can save money by on-site production of margarine, shortening and bakery filling cream with the SPX scraped surface heat exchangers.

Lighter Weight Oven Belts Reduce Annual Energy Costs

Lighter Weight Oven Belts Reduce Annual Energy Costs

Content provided by Reading Bakery Systems | 30-Aug-2010 | White Paper

Ten to twenty percent (10-20%) of the energy consumed by a baking oven is used to heat and re-heat the baking belt. The product itself generally requires...

Wafer Stick Baking Oven EWB-R IND

Wafer Stick Baking Oven EWB-R IND

Content provided by Franz Haas Waffel- und Keksanlagen-Industrie GmbH | 01-Aug-2010 | Product Brochure

The environmentally-friendly induction-heated EWB-R IND baking machines allow the fully automatic production of hollow or cream-filled wafer sticks in...

Pick up your fondant with sucrose esters of fatty acids

Pick up your fondant with sucrose esters of fatty acids

Content provided by Sisterna B. V. | 14-Jun-2010 | White Paper

Either icing or fondant is preferably very white, non-sticking and stable under various conditions. Sucrose esters, and their effect on sugar crystallisation,...

Generate sales leads with a good white paper

Generate sales leads with a good white paper

Content provided by William Reed | 24-Mar-2010 | White Paper

White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an...

Continuous Mixing Improves Oven Performance

Continuous Mixing Improves Oven Performance

Content provided by Reading Bakery Systems | 18-Feb-2010 | White Paper

This paper describes how continuous mixing technology is being used to significantly improve the performance of continuous mesh ovens which otherwise might...

Puraslim lightens up the most delicious recipes

Puraslim lightens up the most delicious recipes

Content provided by Puratos | 23-Nov-2009 | Application Note

Puraslim is a fat alternative for breads and cakes that improves the nutritional value by lowering their level of fat and is in line with consumer taste...

Americas Request Foods

Americas Request Foods

Content provided by Mettler Toledo International Inc. | 16-Nov-2009 | Application Note

“The A300 has certainly met our expectations. We’re happy with the weighing accuracy, the uptime and the throughput. Having this checkweigher on this line...

Kievit | new non-hvo topping bases

Kievit | new non-hvo topping bases

Content provided by FrieslandCampina Kievit | 10-Nov-2009 | Application Note

FrieslandCampina Kievit is the nr. 1 in spray dried emulsions and encapsulated nutritional oils. Within the range of non-hvo toppings FrieslandCampina...

Pick up your fondant with sucrose esters of fatty acids

Pick up your fondant with sucrose esters of fatty acids

Content provided by Sisterna B. V. | 22-Oct-2009 | Research Study

Either icing or fondant is preferably very white, non-sticking and stable under various conditions. Sucrose esters, and their effect on sugar crystallisation,...

New product concepts for healthy snacks

New product concepts for healthy snacks

Content provided by Baker Perkins | 22-Sep-2009 | Application Note

The nutritional benefits of whole grain and multi-grain products are well known. Extrusion technology from Baker Perkins is opening new market opportunities...

Biscuit Cutting Machine DUOCUT

Biscuit Cutting Machine DUOCUT

Content provided by Franz Haas Waffel- und Keksanlagen-Industrie GmbH | 01-Sep-2009 | Product Brochure

The DUOCUT can work both as single and twin roller cutting machine and is suitable for the production of hard biscuits, crackers, cocktail biscuits as...

Latest Statistical Quality Control System

Latest Statistical Quality Control System

Content provided by Mettler Toledo International Inc. | 18-Jun-2009 | Case Study

Nestlé – one of the oldest foreign investments in Turkey – entered the Turkish market in 1875, only 8 years after its foundation. The Turkish METTLER TOLEDO...

Publish your Technical Paper on this Website

Publish your Technical Paper on this Website

Content provided by William Reed | 09-Jun-2009

Promote your company’s technical expertise towards decision makersPublish your Technical Paper on this website.Benefits:· 71% of industry professionals...

The Best Omega-3 Solution

The Best Omega-3 Solution

Content provided by Pizzey’s Nutritionals | 20-May-2009 | Research Study

Learn how to fortify your foods to capture the health benefits of all three Omega-3s (ALA, EPA, DHA), fiber and antioxidants in an easy- to-use dry ingredient...

Extrusion - the way forward in snack production

Extrusion - the way forward in snack production

Content provided by Baker Perkins | 14-May-2009 | Application Note

The snack industry has responded positively to accusations that its products contribute to obesity and poor health, but there is still an urgent need to...

Fibre solutions to keep your business in shape

Fibre solutions to keep your business in shape

Tate & Lyle - Speciality Food Ingredients | Recorded the 13-May-2009 | Webinar

As health and wellness foods continue to move from a niche market position to a consumer expectation, manufacturers need to move quickly to take advantage...

Improving bread quality for the industrial baker

Improving bread quality for the industrial baker

Content provided by Baker Perkins | 04-Feb-2009 | White Paper

Baker Perkins has responded to the growing need for plant bakers to enhance quality with innovative developments in mixing, dividing and moulding equipment....

Turn inclined conveyor issues into cost savings

Turn inclined conveyor issues into cost savings

Content provided by Rexnord FlatTop | 26-Jan-2009 | White Paper

Inclined conveyors can be a source of product loss and unscheduled down time. High value added product is lost in the last stages before packaging, costing...

MODERN BAKERY MOSCOW: Access the Russian market

MODERN BAKERY MOSCOW: Access the Russian market

Content provided by OST West Partner | 16-Jan-2009 | Sponsored Link

Russian consumers spend 3% of their income for sweet confectionary products. For this reason Russia’s leading trade fair MODERN BAKERY MOSCOW puts special...

High efficiency cream sandwiching systems

High efficiency cream sandwiching systems

Content provided by Baker Perkins | 06-Jan-2009 | Application Note

The design of Baker Perkins cream sandwiching machinery stems from a deep understanding of both process and products. Precision engineering is utilised...

Rexnord’s Integrated Side Rail system

Rexnord’s Integrated Side Rail system

Content provided by Rexnord | 28-Oct-2008 | Product Brochure

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...

Rexnord Flat Top

Rexnord Flat Top

Content provided by Rexnord FlatTop | 08-Sep-2008 | Sponsored Link

Information not available

Reduce product waste in critical incline conveyors

Innovative incline chain rises productivity

Content provided by Rexnord | 08-Sep-2008 | Product Brochure

Incline conveyors often cause significant product loss during food processing, and are difficult to clean. Rexnord’s Integrated Side Rail system retains...

Let your baked goods shine

Let your baked goods shine

Content provided by National Starch Food Innovation | 04-Sep-2008 | Product Presentation

Glazing agents to increase visual appeal and marginsBaked goods and snacks need to look their best to attract consumers’ attention and command a premium...

Fewer worries with Acrylaway®

Fewer worries with Acrylaway®

Acrylaway effectively reduces acrylamide in dough-based products without influencing taste or appearance. Tests show acrylamide reductions of up to 90...

Deposited fruit snacks create new opportunities

Deposited fruit snacks create new opportunities

Content provided by Baker Perkins | 21-Jan-2008 | White Paper

100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces...

Sisterna, specialist in Sucrose-ester emulsifiers

Sisterna, specialist in Sucrose-ester emulsifiers

Content provided by Sisterna B. V. | 26-Feb-2007 | Product Brochure

Sisterna, specialist in Sucrose-ester emulsifier Sisterna is the world's forerunner in the research and development of high-grade sucrose esters....

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