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How to formulate bakery goods with ancient grains

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks for bakers.

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QAD Redzone

As the #1 connected workforce solution in manufacturing, QAD Redzone enables frontline teams to contribute their full potential, elevating the frontline with new technology to achieve company goals around productivity and throughput.

Florida , United-states , Miami , Filling-amp-packaging-equipment-systems , Rocessing-equipment-amp-systems , Utomation , Ontrol , Uppliers ,

Danone bolsters Alpro manufacturing capacity with newly-converted plant-based milk site

The dairy major has completed the conversion of a French yogurt plant into a dedicated facility for plant-based milk alternatives.

Spain , Belgium , Villecomtal-sur-arros , Midi-pyrées , France , Villecomtal , Germany , United-kingdom , Italy , Issenheim , Alsace , French

Toasting AI bread: artificial intelligence in the bakery industry

The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.

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What impact will the EU Deforestation Regulation have on the baking industry?

While honorable, the EU Deforestation Regulation – specifically its fast-approaching 2024 deadline – is viewed, by some, as impractical. But what is the legislation and what does it mean for the food industry? More specifically, the bakery sector, which is a predominant user of palm oil?

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High quality raw milk needs 'rapid and accessible' bacterial testing methods

Is LPC testing enough to determine the type of thermoduric bacteria present in milk? This is the question that Cornell University scientists tried to address.

Cornell-university , Dairy-science , Processing-amp-packaging , Resh-milk , Airy-health-check , Rocessing-equipment-amp-systems , Utomation , Ontrol , Ilk , Airy , Ood-safety

The outstanding innovations seen at Europain

The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was on show to see, touch and taste.

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Real Bread Week 2024: Is it time to revisit the breadmaker?

As well as celebrating making real bread by hand, the Real Bread Campaign is using this year’s event to inspire people to bring out the neglected breadmaker from the back of the cupboard.

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Sirha Europain and the new focus in the French bakery and patisserie sector

A greater focus on the health of the planet is placing emphasis on the baker’s responsibility in where, what and the way in which they source ingredients, along with the processes they adopt and, most importantly, their creation’s health halo. While bread remains a staple around the world, bakeries need to adapt to the changing eating habits of consumers who are looking for fast, healthy, gourmet, nomadic and affordable options.

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UPFs: OEMs are key in busting the 'unhealthy' image

Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers.

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