The bad old days of margarine whose production quality was difficult to control are over, thanks to one man’s invention of the modern emulsifier. What was the impact on the industry—and what lies ahead for these powerful production aids? By Palsgaard
The fermented foods and ingredients market is expected to grow at a CAGR of 4.98 percent from 2017 to 2023, according to market intelligence company Research and Markets.
Claire Auffrédou, marketing manager, VMI France, gives her insight on mixing applications and what you should know when it comes to mixing applications for Asia.
With a need for flexible, precise, and reliable machines to cater to frequent product changes in the bakery industry, WP Kemper company turned to Siko GMBH’s actuators in their search for suitable motors for their high-speed dough dividing and moulding machine. By Michaela Wassenberg, freelance journalist
Asian consumers are demanding more baked goods and bread, and manufacturers are consequently on the search for solutions that can help these products last longer. By Suresh Chandran, director, food & beverage Southeast Asia, Novozymes
Vacuum technology has been used in industrial processes since the beginning of the 20th century but has only made its debut in the baking scene some 10 years ago. What has vacuum technology brought? By Klaus Buhlmann, market segment manager, process industry, Oerlikon Leybold Vacuum GMBH.
The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products? By Xue Si-Ying, bakery group innovation manager and application specialist, DuPont nutrition & health
Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International
Kneading techniques are an essential basic element of baking, and with the increasing consumer demand for bakery products, manufacturers need to produce these in faster and more efficient manners while still guaranteeing taste. How can this be done? By Claire Auffrédou, marketing manager, VMI
There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia