Daily Archives: April 7, 2018

Seeking ‘better’ chocolate

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Harvard professor Carla Martin pushes for consumers to buy socially-conscious chocolate. I never thought I’d see the words “Harvard scholar” and “chocolate” in the same story, but Boston.com delivered. The publication recently conducted an interview with Carla Martin, Harvard professor and founder and executive director of the Fine Cacao and Chocolate Institute. What does she want, according to the Boston.com piece? She… Read more »

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The importance of innovation

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Why innovate? Innovation helps to develop more effective products, processes and services, as well as generate new areas of business. There are many reasons why a business may want to innovate. External drivers include competition, lower costs, demand, economic forces, social change and demographics. Equally important are the internal drivers, which include improved product quality and improved profitability. In a… Read more »

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Campden BRI bread structure measurement method internationally approved

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Campden BRI’s method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality. Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this… Read more »

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The FAO Food Price Index rises for the second consecutive month

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» The FAO Food Price Index* (FFPI) averaged 172.8 points in March 2018, up 1.1 percent (1.8 points) from February, marking the second month of consecutive increase. At this level, the FFPI stood at 0.7 percent above its value of the corresponding month last year. As in February, the month-on-month increase in March was driven primarily by stronger international prices… Read more »

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New technique allows Nestle UK to reduce sugar in chocolate bar

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Nestle UK and Ireland have introduced Milkybar Wowsomes, the first chocolate bars in the world to use Nestle’s new sugar reduction technique. The bars contain under 37 grams of sugar per 100 grams, which is 30% less sugar than similar chocolate products, according to Nestle. Milkybar Wowsomes contain no artificial sweeteners, preservatives, colors or flavorings. Nestle in 2016 reported it… Read more »

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The most popular baked goods flavours for 2017

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Comax Flavors has released new market research on American consumers’ behaviour towards baked goods. The study focused on cakes, cookies, donuts, muffins and pies. The Sweet Baked Goods study was fielded in August 2017 with 1,000 U.S. respondents between the ages of 18 to over 70; half were female and the other half were male.According to IRI, the pastry/danish/coffee cakes… Read more »

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Grupo Bimbo partners with Invenergy in wind power supply deal

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Bakery company Grupo Bimbo has taken a step towards its emission reduction goals after partnering with Invenergy, who will supply the company with 100 mW of wind energy. Grupo Bimbo is aiming to become the first bakery company in the US to source 100% of its energy from renewable sources and aims to achieve this ambition by 2020. The company… Read more »

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Award-Winning Equipment

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Convenience and efficiency are key words to describe the latest innovations in bakery oven and cooking equipment for bakeries and foodservice operations. Winner of a best new product award at Europain 2018, the software tool MIWE shop baking suite (MIWE sbs) allows you to manage, monitor and synchronize your baking systems’ data remotely and to benefit from the opportunities of… Read more »

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Handling Automation: Working with Trays and Pans

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Product carriers play an important role in baking facilities. Bakeware specialist Kempf shares expertise on working with trays in baking facilities, and on what benefits different types of trays bring to the manufacturing line and operations – to best match them with the product. Support trays for the baking industry come in a variety of materials and shapes. Customization is… Read more »

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