bakery innovation
Daabon palm oil – carbon neutral
• Daabon UK launches carbon-neutral organic palm oil as a world premiere, a ground-breaking sustainability initiative in the baking industry and...
Functional bread with probiotic properties: a promising innovation in asthma prevention
• A team of Brazilian researchers from the University of São Paulo has obtained a variety of functional bread that could help prevent asthma. • Scientists' study opens up new…
TAGLIAVINI celebrates 90 years of activity in the bakery field
• Since 1934, TAGLIAVINI has been developing innovative, efficient and eco-sustainable technological solutions for the bakery industry. The history of the Tagliavini company, as a family business, begins in 1934 with the initiative of Celeste Tagliavini and her son...
Genetically modified wheat to improve nutrition
• In an era where adequate nutrition is becoming increasingly important to public health, an innovative approach to fortifying foods with essential nutrients becomes crucial. In the UK,...
Avocado bread – the new sensation of the moment
• After the famous avocado toast, which caused a sensation in the early 2000s and continues to be part of the menu of many consumers, an American company announces the launch of a bread that has among...
CIMAV – a constant presence of the bakery, pastry and confectionery industry
• Since 1959, Cimav has occupied a leading position in the development of ovens and equipment for the bakery industry and, after more than three successive generations within...
Easy determination of amylase activity in wheat
• The Foundation for Food and Agriculture Research (FFAR) awards an $835.888 grant to Washington State University (WSU) to develop a faster alpha-amylase test,...
Gluten-free and zero-carb bread
• The Bimbo Group partners with a Dutch bakery startup to launch the world's first range of gluten-free and carb-free bakery products. Most...