Monthly Archives: May 2020

Industry 4.0: Smart Baking With Robots

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Relatively new to food industry applications, robotic solutions bring smart baking to a whole new level and are quickly becoming an integral – and highly-efficient – part of the manufacturing plants. Applications are expanding and the opportunities are promising to turn fiction into science at work. In 2018, global robot installations increased by 6% to 422,271 units, worth USD16.5bn –… Read more »

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German confectionery sector significantly affected by coronavirus pandemic

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The German confectionery sector has been significantly affected by the coronavirus pandemic, with 52% of companies reporting first quarter decreased sales, according to studies from the Federal Association of German Confectionery Industry (BDSI). As the industry body noted, the results were down to the loss of important sales channels such as department stores and sweets stores that have remained closed… Read more »

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Buhler’s ChocoX ushers in a new era of moulding

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Bühler’s new ChocoX promises significantly lower operational costs thanks to its flexibility and agility in production and hygienic design. Its completely modular design allows for unlimited crossovers of the process line and quick adaptation to different products. Every function of the line is placed in an independent module, to be freely adapted for the production process customers need. In under… Read more »

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In these housebound times, Americans have gone stark baking mad. Shut-ins are channeling their anxieties into pandemic pastries and quarantine cookies, some with icing piped in the shape of surgical masks, others frosted with the face of Dr. Anthony Fauci. Baking essentials such as yeast and flour are in short supply, and Google searches for bread recipes are on the… Read more »

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Introducing The iFill Depositor From Unifiller Systems Inc.

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Unifiller Systems, a global leader in portioning equipment and a subsidiary of the Linxis Group of Companies, is pleased to announce the launch of its iFill Depositor, intended for bakery and food producers looking to deposit large volumes, up to 31 ounces, in a single deposit, using a simple and compact depositor. Designed specifically for the needs of central kitchens,… Read more »

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FDA/USDA unveil deal to strengthen food supply chain

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The US Department of Agriculture and the Food and Drug Administration on May 19 announced a memorandum of understanding to help prevent interruptions at FDA-regulated food facilities, including fruit and vegetable processing facilities. A joint statement by Mindy Brashears, PhD, USDA’s undersecretary for food safety, and Frank Yiannas, FDA deputy commissioner for food policy and response, said the MOU creates… Read more »

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Cargill moving towards more sustainable cacao

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Food and beverage manufacturers and their consumers care more than ever before about the standards behind the things they buy, including cocoa. Cargill announced it is committed to a transparent and sustainable supply of cocoa, which includes improving the lives of farmers and their communities in the five origin countries from where it directly sources cocoa – Brazil, Cameroon, Côte… Read more »

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American Society of Baking announces new dates for BakingTECH 2021 and innovative plans for virtual participation

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In response to membership surveys, BakingTECH, the American Society of Baking’s annual technical conference and marketplace exposition, is now scheduled for February 14th through 16th, 2021 at the Hilton Chicago. The in-person conference is pioneering plans to include digital components for virtual attendees so that all of our members can learn, network, and receive recognition during the Best Week in… Read more »

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Haut Chocolatier Sprüngli presents its new Grand Cru Absolu chocolate

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Grand cru chocolate is the finest of all chocolate. The deliberate use of nothing but single-origin cacao beans gives it an intense and sophisticated flavour. As a pioneer in grand cru chocolate in Switzerland, Haut Chocolatier Sprüngli is launching a world first: Grand Cru Absolu – an intense chocolate experience created using the entire cacao fruit. Grand Cru Absolu is… Read more »

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Bunge Loders Croklaan develops system targeting up to 50% confectionery sugar reduction

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Netherlands-based group Bunge Loders Croklaan has claimed a major industry breakthrough for the confectionery sector in developing a system offering up to 50% sugar reduction in product ranges. According to the company, its latest solution, Sweetolin, has been devised without compromising on taste, which is a patent-pending total fat system with solutions in coatings for sweets and fillings applications. Speaking… Read more »

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