Daily Archives: September 1, 2018

Hydrosol develops texturing systems to compensate

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Hydrosol technologists and scientists have developed a new line of sugar reduction solutions based on stabilizing and texturing systems. Innovation has determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and… Read more »

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Albert Adria, from the pastry chef of el Bulli to the owner of el Barri

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Albert Adria, who started his career as the pastry chef in his brother’s Ferran Adria’s el Bulli, is today an accomplished chef who owns el Barri, a collection of six fascinating restaurants in Barcelona. In 2015 Albert was also named best pastry chef by the jury of the World’s 50 best restaurants.

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Major industry players prepare for iba trade fair

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With an extensive range of equipment, processes and concepts being launched at this year’s iba in Germany, we examine some of the technology highlights expected at the event this month in Munich During this year’s event, Theegarten-Pactec will be showcasing its latest portfolio for primary packaging of snacks at the joint stand with Winkler and Dünnebier. The premium supplier develops… Read more »

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Exhibitors Thrilled to Participate in the Subsequent Year ? PackPlus 2019

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The total Packaging, Processing and Supply Chain event PackPlus witnessed the attraction of the industry stalwarts and market regulators from packaging, pharmaceutical, and food industry to discuss about the recent developments related to these sectors. The new regulations on printing ink for food packaging material shall be in place by July 2019. FSSAI, the country’s apex food regulator, is working… Read more »

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DLG Analyzes Versatile Turnkey Production Lines

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Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates. Changing the product running on the line is a challenge regarding hygiene standards, the product standard and the consistency of the recipe itself, especially if… Read more »

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CGC grain safety programs recognized for rigor and credibility

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The Global Food Safety Initiative (GFSI) has recognized the Canadian Grain Commission’s (CGC) grain safety certification programs, noting the programs demonstrate “rigor and credibility.” The GFSI is a food safety certification program benchmarking system operated by the Consumer Goods Forum, which represents nearly 400 food retailers, manufacturers, service providers, and other stakeholders from over 70 countries. As part of its… Read more »

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Boost bakery sales with back-to-school staples

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The first five weeks of the back-to-school period means an increase in sales for certain baked goods. Parents who stock up on lunchtime staples and snacks for their children buy more of a certain kind of treat in early autumn than any other time of year, including winter holidays. The Nielsen Company, an American data and research company, reports that… Read more »

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Lesaffre Yeast Corporation Opens New Baking Ingredients Blending Plant

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Saf-Pro® Ingredients to bring complete line of baking ingredient blends  to North American bakers. With participation from customers, suppliers, public officials, and Lesaffre’s CEO Antoine Baule, Lesaffre formally opened its state-of-the-art blending facility in Cedar Rapids, Iowa today with a ribbon-cutting ceremony. The plant will immediately begin producing enzyme blends, concentrates, natural mold inhibitors, and dough improvers under the Saf-Pro®… Read more »

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