Europain 2012
Date
03 Mar 2012 - 07 Mar 2012
Location
Organizer
EKIP - Les équipementiers du goût
Bakery
Puratos: How data, traceability & plant-based trends shape F&B sustainability
Increased awareness of the environmental impact of F&B production is leading to a surge in demand for sustainable and transparent products among consumers, who scan product labels in supermarkets to make eco-friendly choices....
Bakery
IFF targets improved bread shelf life and softness with enzyme solution launch
IFF has launched Powerfresh Ace 2000, an enzyme solution designed to help US bakeries improve bread quality and extend their shelf life. The move aims to meet the growing demand for longer-lasting freshness while improving...
Bakery
Kerry talks digital and natural solutions to mitigate global food waste crisis
Kerry is reshaping its food waste reduction strategies as consumers increasingly favor sustainability and value for money in products. By leveraging predictive modeling tools for meat and bakery shelf life and reformulating with...
