The “record” attendance numbers at this year’s Modern Bakery Moscow trade fair reflects a growing demand for bakery technologies and products in Russia, according to event organiser Ost-West-Partner.
ADM, the cocoa, chocolate and speciality oils and fats supplier, has expanded its range of cocoa butter equivalents (CBEs) with the launch of Chocovit Extra. The custom-formulated blends of deZaan cocoa butters and Chocovit Plus CBEs can reduce the ingredient costs of chocolate formulations for use in applications such as fillings, coatings and chocolate shells. By substituting cocoa butter with… Read more »
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Mexican bakery giant Grupo Bimbo acquired Sara Lee’s North American fresh bakery business for $959 million.
Callebaut has launched its new Fairtrade range of chocolate products.
History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.
Wild has developed an all-natural binding system based on juice concentrates. It creates crunchy cereal bars and contains no additives, which allows for a clean label.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.