With help from an Instagram-friendly makeover, the croissant is back in the spotlight. At Supermoon Bakehouse, a new spaceship of a pâtisserie in New York’s Lower East Side, a line of eager humans often snakes out the front door. Inside, the stars of the show are laid out on a long, coral-hued terrazzo slab that’s flecked like a cross section… Read more »
» The FAO Food Price Index* (FFPI) averaged 169.8 points in December 2017, down 5.8 points (3.3 percent) from November with the steepest declines registered in the prices of dairy, vegetable oils and sugar while those of cereals and meat also fell but only slightly. For the whole of 2017, the FFPI averaged 174.6 points, up 8.2 percent from 2016… Read more »
FIRST there was the Cronut, now this crazy new breakfast dish is taking off overseas, and people aren’t quite sure what to make of it. Many of us enjoy something sweet at breakfast time and a buttery croissant usually does the trick. But a bakery has come up with a bonkers new creation that throws everything we know and love… Read more »
Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also remove mycotoxins from affected wheat. By Nathan Giles, Senior Bakery Technologist, Campden BRI Modern day fermentation for bread is achieved by… Read more »
This marks a 6.7% growth on 2016 for the Italian packaging machinery industry, which continues to perform strongly with a further 8% upturn. The Italian packaging machinery industry is set to complete another year of growth. According to the preliminary figures published by the Research Department of Ucima (Italian Automatic Packaging Machinery Manufacturers’ Association), the sector’s year-end turnover is expected… Read more »
A committee of bakery and pastry professionals announced seven winners for the Europain new product awards. “Among them are products that will help you save time and water and work comfortably in the kitchen no matter your height or range of mobility,” said Elizabeth Meaney, spokesperson for Europain, in a press statement. And the winners are… Manufacturing • LINUM EUROPE– Flui, a… Read more »
During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites. Previously on this blog, the US FDA evaluation of various emulsifiers was discussed and in that context it was mentioned that other studies are pending. Now, the European Food… Read more »
It’s extremely rare that a company’s initial dream for a new plant, even its initial schematic design, will be realized 100% as it was envisioned. That first conceptual drawing is often like hitting a golf ball off the tee box. “On a par 4, you’re not going to get a hole-in-one,” said Mike Pierce, president, The Austin Co. “You keep… Read more »
Ferrero is reportedly close to buying Nestlé’s US confectionery business in a deal which is expected to reach $2.8 billion. The Italian company, which produces Nutella, Tic Tacs and Ferrero Rocher, is keen to expand its business in the US following last year’s purchases of Ferrara Candy – the third-largest manufacturer of non-chocolate confectionery in the US – and boxed… Read more »
