Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Confectionery Production looks at the latest regulatory developments in the EU and the World Trade Organisation
Obesity is becoming a worldwide problem with Germany and Austria facing growing problems as statistics show that Germans spend 105 minutes a day eating. Guest writer Dr Andreas Vollmar, head of development at backaldrin, looks into the issue.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
Demand for chocolate and cocoa processing as well as high-speed packaging solutions see more manufacturers turn to refurbished equipment