EUROPAIN
Date
16 Apr 2005 - 20 Apr 2005
Location
Organizer
EUROPAIN DÉVELOPPEMENT
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...
Upcoming webinars
Unlocking your bakery potential with Tirláns dairy and oat ingredients
Tirlán
Register now
Navigating Consumer Demands and Regulatory Challenges
Roquette
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Turning Compliance into a Competitive Edge in F&B: From Brief to Green-Light in Real Time
FoodChain ID & Centric Software
Register now
