Author Archives: xofa xofa

Innovative Camera for 3D Quality Inspection

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The company SICK has launched the SICK Ranger3 camera, equipped with a breakthrough CMOS sensor that powers high-speed image processing in a compact device. SICK’s Ranger3 high-definition streaming camera is the first to be powered by SICK’s innovative Imager with ROCC (Rapid On-Chip Calculation technology). The next-generation technology is capable of capturing 7000 profiles per second at full sensor acquisition…. Read more »

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International Business Is Sweet With Rimini’s SIGEP

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International business is the key ingredient of the fortieth edition of SIGEP (Rimini expo centre, Italy, from 19th to 23rd January 2019). The large artisan gelato and confectionery trade show, organized by Italian Exhibition Group (IEG) spotlights the gelato, pastry, bakery, coffee and chocolate product chains, offering the most authoritative marketplace for sweet foodservice companies and trade members arriving from… Read more »

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Nestlé accelerates action to tackle plastic waste

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Last year, Nestlé committed to make 100% of its packaging recyclable or reusable by 2025, with a particular focus on avoiding plastic-waste, and has now laid out its plans to achieve it. Nestlé, who owns more than 2,000 brands, has pledged to phase out all plastics that are not recyclable or are hard to recycle for all its products worldwide… Read more »

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Unilever’s New Weapon in the Ice Cream War Is a Swole Treat

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Since October, a new lineup of ice cream with postmodern flavors such as Turmeric Chai & Cinnamon, Cold Brew & Chocolate Chip, and Matcha & Fudge has been popping up in U.S. freezers. The brand—the deliberately misspelled Culture Republick—promises not only gustatory delight but also better digestive health with billions of live probiotic bacteria in every tub. The logo, in… Read more »

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Sirha 2019 provides a world stage for pastry and innovation

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From Jan. 26-30, the 19th Sirha will be held in Lyon, France, boasting an additional hall this year offering an extra 10,000 square meters to accommodate 3,000 exhibitors and brands covering 12 sectors. This means the 200,000 professionals visiting from all over the world will enjoy an even broader offering. “We are seeing a strong rise in the number of… Read more »

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Chocolate Was A Thing 1,500 Years Earlier Than Thought

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It’s time to rewrite the history of chocolate. Using both archaeological and genomic data, researchers have revealed that consumption of the now globally-loved ingredient started much earlier than thought — and has a different birthplace than many assumed. Chocolate is a product of the cultivated cacao tree (Theobroma cacao), and evidence of both cacao domestication and chocolate use have been centered around Central… Read more »

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Chocolate is a better cough suppressant than your cough syrup, study says

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A research group at the University of Hull in Yorkshire, England recently conducted a small study to explore the link between the sweet treat and respiratory health. To do so, they examined 163 patients in Europe with a cough, randomly prescribing them either regular codeine or a chocolate-based medicine called ROCOCO. After analyzing the results, they found that patients on… Read more »

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IBIE opens Best in Baking award nominations

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The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ has opened the application process for the 2019 Best in Baking awards program. In partnership with Snack Food & Wholesale Bakery, the newly enhanced Best in Baking Program has been expanded to recognize IBIE suppliers and bakers that have made particularly notable achievements that foster better plant efficiency,… Read more »

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Israeli researchers discover proteins that may cure wheat rust disease

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Israeli researchers have discovered a new family of proteins in plants, which may cure the wheat yellow rust disease, the University of Haifa said in a report published Tuesday. It is estimated that this disease, caused by parasitic fungi, affects about 5 million tons of wheat a year worldwide, causing a loss of more than 1 billion U.S. dollars. The… Read more »

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Bread Bakers Guild of America selects Team USA 2020

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Throughout 2018, the Bread Bakers Guild of America underwent the selection process to choose its team that will compete in the Coupe Louis Lesaffre regional qualifier in 2019 and then compete in the Coupe du Monde de la Boulangerie in Paris in 2020. Twenty two bakers submitted their applications for the team, with tryouts taking place in February 2018 and… Read more »

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