Europain 2012
Date
03 Mar 2012 - 07 Mar 2012
Location
Organizer
EKIP - Les équipementiers du goût
Bakery
Puratos study finds pulse-based sourdough boosts protein and gut health
Pulse-based sourdough bread offers 45% more protein, better amino acids, and potential gut health benefits than traditional whole wheat bread, a study reveals. The bread also imparts enhanced flavor and aroma — highlighting...
Bakery
Tirlán webinar preview: Unlocking bakery innovation with dairy and oat ingredients
Consumer demand for healthy and sustainable foods is encouraging bakery product manufacturers to tap natural ingredients that please taste buds. From crumbly textures and golden-brown hues to the characteristic “snap”...
Bakery
Hovis expands IntelliAM AI partnership to advance bakery productivity
UK bakery brand Hovis is enhancing its productivity by expanding its partnership with tech company IntelliAM. The deal offers a “ninefold” increase on the original 2024 agreement, which delivered reliability...
