Monthly Archives: March 2011

Technical challenges to healthier indulgence overcome, says Callebaut

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Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.

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Linpac aims to boost eco credentials of bakers

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Developed to improve the eco credentials of European bakery manufacturers, Linpac said its latest innovations in bread wraps, cakes and morning goods containers include RPET material and paper to address waste stream challenges.

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