To the consumer, the quality of food is all about the texture and appearance. Air present in foods often creates critical sensory properties, so how can food manufacturers make full use of this ‘ingredient’? By Laiyee Lee, assistant manager— technology, Futura Ingredients
High output bread bakeries can now achieve excellent quality economically thanks to developments in mixing and forming technology that focus on gentle dough handling. New ideas also bring added value and variety options for the standard loaf. By Keith Graham, marketing manager, Baker Perkins
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