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 Joseph Clarke rounds up latest news as well as our exclusive content, interviews and insight.
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Editor's picks
Big Interview - Graeme Williams
Graeme Williams , CCMO UK of Baker & Baker , discusses the importance of clear strategies to meet demands for sustainability and remain competitive?
Could you tell us about your professional journey to becoming CCMO UK of Baker & Baker?
Having joined Princes Foods in 2011, I worked through the business and in 2013, I moved into my first key National Account Manager role responsible for the ‘value retailers’ and ultimately Tesco; I continued to work on the Tesco account for six years and was rewarded as a Senior NAM role in 2015. During my eight years at Princes, I gained a deep understanding of the customer base as well forging relationships that have transferred over to my time in bakery.
I.T.S. adds to puree flavours range
Flavour specialists, I.T.S. has expanded its range of natural fruit puree flavours with a ‘just crushed fruit taste’. The flavours help bakery manufacturers boost real fruit flavour without the cost and supply issues that may come with the use of real fruit puree.
New fruit puree flavours available from I.T.S are pear, apple, blueberry, pineapple and guava. The company launched natural fruit puree flavours in strawberry, raspberry, passionfruit, peach, apricot, banana, blackberry and mango last year.
New partnership for Interfood Group Bakery Division
Interfood Technology Ltd has announced a new development in the ongoing expansion of its Bakery Division with the signing of a partnership with PADOVANI TECHNOLOGY SRL , an Italian specialist in the manufacturer of machinery for biscuit production.
Based near Verona in Northern Italy, Padovani Technology was founded by Fabio Padovani, a man with over 25 years of experience in the bakery and biscuit market. Exporting machines across the globe, the business offers a range of machines for rotary moulding, rotary cutting, extruding and forming, with solutions available from entry level right through to high volume plant production.
Decontamination Method Preserves Egg Quality
Scientists at the University of Saskatchewan (USask) have announced a groundbreaking discovery in egg decontamination methods, utilising the Canadian Light Source (CLS) at USask to study and develop an innovative approach. Published recently in the journal LWT, their findings shed light on a novel technique that effectively decontaminates eggs while preserving their nutritional quality.
Traditional egg decontamination processes often rely on chemicals and heat, which can compromise the egg cuticle and shell – natural barriers against bacteria that also play a crucial role in maintaining nutritional quality during storage.
领英推荐
Portofino Bakery Announces Expansion
Portofino Bakery , a Canadian artisan bakery, has proudly announced its nationwide expansion in distribution.
As part of this expansion, Portofino Bakery’s esteemed range of products will now be readily available across Canada at all Walmart and Sobeys banner locations.
Matthew Cimon , President of Portofino Bakery, shared his perspective on the company’s ethos, stating, “At Portofino Bakery, we are committed to offering superior handcrafted products at an accessible price point. We are thrilled to witness the overwhelming resonance of our artisanal offerings throughout Canada, reaffirming the demand for elevated choices in the bread aisle.”
PureCircle Grows UK Stevia Portfolio
PureCircle will now be able to offer ingredients from bioconversion in the United Kingdom – including Reb D and Reb M – in addition to its broad portfolio of existing stevia sweeteners and natural flavour modifiers, following the UK government publishing a new specification authorising PureCircle by Ingredion’s range of steviol glycosides produced via bioconversion in the UK from the 28th of June 2024. As these sweeteners are already approved for use in the EU, this approval will allow food and beverage manufacturers to use the same stevia technologies in both markets.
亿滋食品 invests in Baked Snacks Lab
亿滋食品 , Inc. (Nasdaq: MDLZ) has recently announced the inauguration of its Regional Biscuit and Baked Snacks Lab and Innovation Kitchen in Singapore, reaffirming its commitment to innovation and product development across Southeast Asia and Australia, New Zealand and Japan. This new facility was officially opened today by Mr Chan Ih-Ming, Executive Vice President, Singapore Economic Development Board.
Dawn Foods Releases Royal Steensma a Dawn Company products
Following its acquisition of Royal Steensma earlier this year, Dawn Foods, a global bakery manufacturer and ingredients supplier, proudly announces the first release of Royal Steensma products available through Dawn, including Souplesse, Candied Fruit, Fruitease, and Raspel.
“Since announcing the Royal Steensma acquisition, we’ve been integrating our portfolios to provide an industry-leading offering for our customers in the region, backed by the partnership and technical support they expect from Dawn,” said Steven Verweij, President, Dawn Foods Europe & AMEAP. “Both Dawn and Royal Steensma are known for their extensive range of high-quality bakery ingredients and our first combined portfolio provides bakers with complementary solutions to inspire and elevate their creations.”
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