The Pastazym Plus combination of enzymes and active ingredients, a new offering by flour improver Mühlenchemie, enhances the quality of pasta made from both hard and soft wheat.
Australian food firm Goodman Fielder said that thanks to better dialogue with its retail partners, agreed price increases across its bakery arm will help boost business further.
South African consumer goods group Tiger Brands (TBSJ.J) is offering to buy out some minority shareholders in Nigeria's Dangote Flour Mills (DANGFLO.LG) as it expands in fast-growing African markets.
It's fair to say that pastry chef Ryan Stevenson was not received warmly by Belgium's chocolate community after he won the national chocolate contest and in quick succession the praline award at the prestigious World Chocolate Masters.
Nestlé continues to strengthen its global research and development network with the inauguration of its newly extended Product Technology Centre (PTC) for confectionery in the United Kingdom.
Packaging and distribution specialist Orbis has filed a patent for a multi-way bakery storage and distribution tray that it says ensures increased efficiency.
Tootie Pie Company, a US-based manufacturer of handmade and baked pies, has announced the re-launch of its pies in about 25 H-E-B plus stores in Texas.
Up North Jerky Outlet, a US-based distributor of jerky and smoked meat products, has introduced Cajun Honey Barbeque Brisket Beef Jerky, a new addition to its product range.
Mühlenchemie has developed Pastazym Plus which is an all-round flour improving product.A new enzyme compound delivers perfect pasta, irrespective of wheat quality - coloured version simplifies manufacturing operations.
Stronger sales of biscuits, cookies and crackers offset lower revenues from bread to help Weston Foods to an 8% increase in adjusted operating income in the third-quarter ending 6 October.
Mondelez International-owned Cadbury has filed a patent for a chocolate that can tolerate hot climates by re-refining the chocolate after the conching step.
Although health is normally not a key driver in confectionery purchasing and consumption, the rising level of interest in naturalness as a whole has been making a growing impression in the confectionery sector and driving the move to “clean labeling” by t
