Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.
Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Specialty chemicals firm Budenheim has opened a Sodium Aluminium Sulphate Anhydrous (SAS) production line in Mexico that it says is the largest in the world.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.