Bartek Ingredients, which produces malic and fumaric acid for beverages, confectionery and baked goods, has completed a 4,000 ton/year capacity increase of its malic acid production facilities, in Canada.
The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.
February is National Snack Food Month. It’s also known as the month of love, with sweethearts around the globe celebrating Saint Valentine’s Day (February 14), so here’s a cornucopia of treats that are fitting for this time of year.
A new study by the Centers for Disease Control and Prevention (CDC) has found that free snacks at work make up a weighty amount of the – empty – calories daily consumed by approximately 140 million working Americans.
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
Netherlands-based AMF – which specializes in bread and tortilla equipment – has integrated sweet baked goods and pizza equipment company Tromp Group under the AMF banner to better assist bakers to diversify their product offerings.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...