The latest bakery exclusives
Welcome back to our latest LinkedIn newsletter for International Bakery Magazine as we bring you the latest news, trends and developments to know in the industry.
In this newsletter, International Bakery Magazine Editor Caitlin Gittins rounds up latest news as well as our exclusive content, interviews and insight.
Make sure to stay connected by registering to our newsletter to receive your free digital download of the magazine right to your fingertips.
Editor's Picks
Big Interview: Lantm?nnen Unibake
Carsten Lyngs? Thomsen , President of Lantm?nnen Unibake , talks to Editor Caitlin Gittins about sustainability, enriching bread with fibre and a collaborative effort to drive change.?
Exclusives
Product Spotlight: Syntegon
Fierce competition in supermarkets means it’s imperative for manufacturers to stand-out at the point of sales and Syntegon ’s flexible packaging lines support this.
The power of pizza
To ensure uniformity in pizza production, manufacturers have focused on making forming, weighing and decorating solutions smarter, writes Assistant Editor Joseph Clarke, with insight from Stefan Praller, Senior Director Customer Experience, FRITSCH Bakery Technologies; Wouter van der Veek, Product Manager Pizza, Pie & Decoration at Rademaker BV and Lex van Houten, Regional Marketing Manager at AMF Bakery Systems.
Flour feeds the nation
The application of flour to baking shows there is no one size fits all approach, and stringent quality and quality control is hugely important. Editor Caitlin Gittins investigates, with insight from Ariane Derimay, Environment and Sustainability Manager, Alistair Gale, Chief Executive and Joe Brennan, Head of Technical and Regulatory Affairs at the UK Flour Millers; Harriet Arushie Pope, Strategic Communications Manager at The Supplant Company; Arnaud DUBAT, Director of Business Development at KPM Analytics; David Nolte, Rheology and Milling Head of Technical Operations and R&D at Stern Ingredients East Africa; Dr. Lutz Popper, Scientific Director and Vladimir Wengorz, Head of Customer Technical Service at Mühlenchemie.
领英推荐
Latest news
Catering students taught commercial baking with Zeelandia UK Ltd
Catering students at Market Field College in Clacton were treated to a glimpse of what a future career in the baking industry would look like after after completing a four-part industrial baking workshop hosted by Zeelandia UK Ltd .
玛氏食品 invests $273m in new Nature's Bakery facility
The establishment of a 339,000 square foot baking facility for 玛氏食品 brand Nature's Bakery in Salt Lake City, Utah, has recently been announced – as it is set to add over 190 jobs to its location and invest US$237 million to the facility.
“I am thrilled for our strategic expansion with the establishment of a cutting-edge baking facility in Salt Lake City,” said Steve Gardiner , CEO of Nature’s Bakery.
Yeast manufacturer Lesaffre Group has announced the appointment of Clare Maclennan (nee Morgan) as the new Managing Director of Lesaffre UK & Ireland , effective immediately.
“Clare’s extensive leadership management experience and market expertise is crucial for developing and expanding our operations in the UK and Ireland," said Vincent SAINGIER , the Western Europe General Manager for Lesaffre.
Bakery Live 2024
Don't miss out on the next, highly-anticipated edition of Bakery Live, which is returning to your screens on 21-22 February 2024.
Our conference agenda has now been finalised and presents a rich array of international speakers and thought leaders - who will be talking on a range of topics, from flour quality to consumer trends and growth opportunities.
It's free to attend - register here.
Read our latest issue
To read these exclusives and more, you can access a free digital copy of International Bakery Magazine, here.