industrial baking
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Events
Vertical farming and the bakery: What's the link?
Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.
Regulation
Lesaffre highlights global progress in baker’s yeast standardisation
A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.
Ingredients
A fibre ingredient 15 years in the making just landed on the EU's Novel Foods list
A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.
Events
A meeting of the minds at the Lesaffre Bread Symposium
Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.
Business
Europastry crosses the €2bn mark with US acquisition
Spanish bakery group Europastry has agreed to acquire Illinois-based Highland Baking Company, pushing annual revenue above €2bn and extending its footprint in the North American foodservice market.
Mergers & Acquisitions
Orkla Foods acquires TC Brød to expand Danish bakery reach
Orkla Foods has agreed to acquire Danish bakery company TC Brød, strengthening its position in laminated dough and seasonal bake-off products through its Easyfood platform.
Facilities
Four decades in fermentation: Angel Yeast at 40
As Angel Yeast marks its 40th year, Chairman Xiong Tao sets out the company's position on yeast protein, extract technology, sustainability credentials, and regional manufacturing investment.
