How To Create Better-For-You Industrial Cakes

‘Better-for-you’ is an increasingly important differentiation strategy in the competitive commercial cake market. Christophe Lequet, Senior Application Specialist for Bakery at Palsgaard, offers advice to industrial bakers seeking to create healthier products.    Better-for-you: A consumer need—and a way to stand out “What is a healthier cake?” Christophe asks, highlighting the…

Preventing Micro Leaks In Bakery And Confectionery Modified Atmosphere Packaging

Modern leak testing solutions help producers of bakery products prevent even micro leaks and thus, guarantee fresh products to their customers. By Alexander Kampschulte, Head of Marketing & Communications, WITT-Gasetechnik GmbH & Co KG.   Packing under modified atmospheres has established itself as the standard in the food industry. Even…

Buttering Up Tastes

Butter is making a strong comeback into the food scene, and in new applications. Stanley Goh, regional director, food service-asia & middle east, Fonterra, tells APFI why in an interview. Butter, as we all know, is a milk fat made through the separation of milk components by churning fresh/fermented cream…
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