Bakery and Confection Goods Fair
Date
21 Jan 2002 - 25 Jan 2002
Location
Organizer
Bea
Bakery
Bakery reformulation enters new era as ingredients balance nutrition, taste and texture
Bakery is experiencing a reformulation renaissance as protein and fiber fortification, along with lower sugar and sodium, drive innovation in the sector. Bolstered by consumer demands for more nutrition per bite, bakery-boosting...
Bakery
Codex adopts its first global baker’s yeast standard to align trade and quality requirements
The Codex Alimentarius Commission, the UN food standards-setting body jointly run by the FAO and WHO, has adopted the first Codex standard dedicated to baker’s yeast. The standard establishes common definitions and...
Bakery
GoodMills Innovation targets over-elastic wheat doughs with new wheat germ ingredient
GoodMills Innovation spotlights wheat dough that snaps back the moment it is stretched as a familiar problem on bakery production lines. According to the company, this slows shaping, throws off piece weights, causes process...
