Articles

At ProSweets 2015 in February, Gerhard Schubert GmbH will be showing how the broad range of services which TLM technology offers to the confectionery...

Three emerging food trends – ‘From Clean to Clear Label’, ‘Good Fats, Good Carbs’ and ‘More in Store for Protein’ – are examined in the latest ‘T for...

Chevler, the company that invented the brimmed muffin cup and brought the tulip muffin wrap to market, has clinched a deal to take over the productio...

George Deese, executive chairman at Flowers Foods, will retire from his current position at the end of 2014 to become non-executive chairman, involve...

Campden BRI research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5 per cent more efficien...

Christmas is a time for a little bit of indulgence and what better way to celebrate than with a few sweet treats? Now in the midst of the festive sea...

Winter is approaching which suggests the onset of the SAD season. SAD, or Seasonal Affective Disorder is a type of ‘winter depression’ that is linked...

Mintel International estimates the market for gluten-free foods has grown 63 per cent from 2012-2014, and estimates it will achieve $8.8 billion in...

Keeping confectionery and snacks in good condition over an extended shelf life is no longer the impossible dream it once was. To do it, the baker or...

Rabobank’s AgFocus reports this week that the US flour milling industry has shown its resilience after weathering the low-carbohydrate diet phase and...