“Analysis and control systems demand new cross-linked concepts”
sweets processing: Professor Büttner, where do you see the focus of your work at Fraunhofer IVV and why? Prof. Andrea Büttner: In view of the global challenges currently faced, we have an obligation to secure food for the growing population and at the same time, of ...
Two new colours on a natural basis
Chr. Hansen Natural Colors adds two new bright solutions to its natural colour portfolio. The first, called FruitMax Yellow 1000 WSS, is a colouring food from turmeric that can be used across applications such as confectionery, ice cream, snacks or bakery. Turmeric is a well-liked ...
Basic functional mix for high-protein low-carb muffins
Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several ...
Sweet yeast pastries with less fat
The new, modular baking ingredient Intens Puraslim CL from the ingredients specialist Puratos enables low-fat yeast baked goods with a fine taste and a fluffy-soft texture. Bakery businesses should be able to benefit from significantly lower recipe costs. Enjoy yeast pastries and pay attention to ...
