Baking

Europain 2018 is being reinvented to answer the demand of today's selective yet demanding consumer. Pic: ©GettyImages/RossHelen

New direction for Europain to capitalize on fast-changing sector

By Gill Hyslop

Marie-Odile Fondeur, MD of Europain Paris told BakeryandSnacks the organizers have reinvented the February 2018 edition of the global Europain, World Bakery, Pastry, Ice Cream, Chocolate and Confectionery Trade Show to keep up with the ever-evolving market.

Grupo Bimbo has finalized the acquisition of US bun producer East Balt Bakeries and formed a new division, Bimbo QSR, to focus on the quick service restaurant sector. Pic: ©iStock/firstwavemedia

Grupo Bimbo finalizes East Balt deal to form Bimbo QSR

By Gill Hyslop

Grupo Bimbo has completed the integration of East Balt Bakeries, opening a new division that will boost the Mexican bakery giant’s global growth strategy in ‘high-potential’ markets and sectors.

US bakers applaud bill for harmonizing employee definition

US bakers applaud bill for harmonizing employee definition

By Douglas Yu

American Bakers Association (ABA) says the newly-proposed bill to synchronize the Fair Labor Act’s definition of ‘employee’ with that stated by federal law could benefit independent contractors in the baking industry.

The growth of frozen baked goods is expected to surpass pastries in the US in 2018. Pic: Creative Commons CC0.

Gluten-free trend fuels private-label pastries growth in US: Euromonitor

By Douglas Yu

Strong US consumer interest in natural and gluten-free products has led to a resurgence of the bakery section - especially private-label pastries - but the growth of the frozen baked goods is expected to eventually surpass pastries, says Euromonitor International.

Mexican bakery giant Grupo Bimbo has opened a bakery facility in Colombia and broke ground for a distribution facility in Mexico City. Pic: Grupo Bimbo

Bimbo Colombia opens $86m bakery facility

By Gill Hyslop

Bakery giant Bimbo Colombia has officially opened its second multi-million bakery facility with four production lines in Tenjo, about 20 miles outside of Bogotá.

The GEA Imaforni tunnel oven for cookies. Picture: GEA.

Interpack 2017

GEA debuts Comas and Imaforni processing lines

By Jenny Eagle

GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.

Several Cantonese mooncake manufacturers believe the Western market is ready for the introduction of mooncakes.

Bakery China 2017

China to familiarize Western market with ‘pinyin’ baked treats

By Gill Hyslop

China’s diverse bakery industry – encompassing bakers of traditional ‘pinyin’ (literally translated as ‘Chinese style cakes and snacks’) and producers of modern items like croissants and waffles – is growing at a rate that far exceeds most other segments.

Kerry won the ASB's 2017 Innovation Award for its Biobake enzyme, suitable for crackers. Pic: ©iStock/mg7

Kerry Group wins BakingTech 2017 Innovation Award

By Gill Hyslop

The global food ingredients company won the American Society of Baking’s 2017 Innovation Award for Operational Excellence at BakingTech 2017, held in Chicago, US, last month.

It is Daelmans' intention to make the stroopwafel world famous. Pic: Daelmans

ISM/ProSweets 2017

Dutch baker Daelmans aims to take stroopwafels worldwide

By Gill Hyslop

Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.

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