Ishida X-ray solution in croissant inspection 
Kennedy's Bakery Production Magazine
by Kiran Grewal
12h ago
An innovative approach to quality control at Frost a.s. Prešov, Slovakia’s largest croissant manufacturer, has been achieved through the installation of three Ishida IX-EN-2493 X-ray Inspection systems that maximise food safety and help ensure a consistent quality for filled croissants.  Frost Prešov supplies a diverse range of fresh and frozen baked goods to the central European market. A popular product line are croissants containing a variety of fillings such as chocolate, apricot or marmalade which are individually wrapped in 60g pillow packs. The requirement for a capable quality con ..read more
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Mrs Crimble’s launches Double Choc Macaroons
Kennedy's Bakery Production Magazine
by Kiran Grewal
1w ago
Mrs Crimble’s, the gluten free bakery brand owned by Ecotone UK, has launched one of its most indulgent products yet with Double Choc Macaroons. Building on the success of the ever-expanding Big Macaroons range, Double Choc is the latest in the popular range of gluten-free cakes.  Ideal for chocolate lovers, the Double Choc Macaroons feature dough made with high-quality Belgian chocolate and a sumptuous chocolate flavoured coating. The leading brand is entering new territories with the fully chocolate cakes, creating more delight with its iconic coconuty macaroon base and a fudge-brownie ..read more
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BENEO to Reduce CO2 Emissions at Wijgmaal Plant
Kennedy's Bakery Production Magazine
by Kiran Grewal
1w ago
BENEO, manufacturer of functional ingredients for food, is continuing its commitment towards more sustainable production processes by installing new equipment at its rice ingredients plant in Wijgmaal, Belgium. Thanks to a large-scale industrial heat pump supplied by Heaten, a specialist in industrial heat pump solutions, the company will be able to recover energy from waste water to reduce its CO2 emissions.  The rice ingredients produced at BENEO’s Wijgmaal site are used by food manufacturers worldwide to make pudding creamier, improve the dough consistency of a pizza crust or refi ..read more
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CSM Ingredients drives innovation with “Generate”
Kennedy's Bakery Production Magazine
by Kiran Grewal
3w ago
CSM Ingredients – a global player in research, innovation and production of food ingredients, part of the Ingredient-Tech Platform together with HIFOOD, Italcanditi Group and Parker Food Group – has launched Generate, its new incubator of innovative food concepts and business models that aims to bring added value to the industry. The new Brand will specialise in cultivating innovative concepts for the food business aligned with the Ingredient-Tech Platform’s main driver: supporting the sustainable evolution of the industry. “As an Ingredient-Tech Platform, we are committed ..read more
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Kudos Blends launches innovative new website
Kennedy's Bakery Production Magazine
by Kiran Grewal
3w ago
Kudos Blends, global manufacturer of industrial baking powders and leavening agents, has announced the launch of its innovative website along with a pioneering solutions-based approach. The unveiling of the cutting-edge website signals Kudos Blends’ strategic move to revolutionise the industrial baking domain, offering comprehensive solutions to cater to the evolving demands of the global bakery sector. Founder of Kudos Blends, Dinnie Jordan, expressed enthusiasm about the milestone, stating: “Our new website and solutions-based approach mark a significant milestone in our commitment to drivin ..read more
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Bakers Basco drives efficiencies of basket management
Kennedy's Bakery Production Magazine
by Kiran Grewal
3w ago
Despite fluctuating circumstances over the past 10 years due to exceptional events that have played a part in impacting equipment losses – the Covid-19 pandemic and driver shortages, for example – the combined attrition rates now reported for all equipment (bread baskets and dollies) have improved by 7.01% versus the same period in 2020-21.  Bread basket conversion, through theft and misplaced equipment, is an issue that has plagued bakers for many years. In the past, typical losses could be in excess of 60%. Since it was established in 2006, Bakers Basco, which was set up by&nb ..read more
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OAL appoints Jake Norman as Managing Director
Kennedy's Bakery Production Magazine
by Kiran Grewal
1M ago
OAL, automation, robotics and digital transformation solution specialist for the food manufacturing sector, has appointed Jake Norman as its new Managing Director. Founder, Harry Norman will remain on the board. Jake Norman has over a decade of experience in automation and a proven track record of developing long-term customer relationships. He joined the board two years ago as Sales Director, taking P&L responsibility for the business and winning a number of new customers. Notably, he has recently secured a £2 million part-government funded Carbon Trust project to deploy the company’s rob ..read more
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Earth & Wheat celebrates company milestone
Kennedy's Bakery Production Magazine
by Kiran Grewal
1M ago
Wonky and surplus food subscription service Earth & Wheat has saved 600 tonnes of food waste – the equivalent of 50 double decker buses in weight – in three years. The FoodTech brand, which was set up by former university student James Eid, is celebrating its third birthday this week and has now set itself a target of saving 1,000 tonnes of food waste by the end of the year. Now Earth & Wheat has bigger ambitions and wants to stop another 400 tonnes from going into landfill before the end of 2024. The food supplier works with independent bakeries by redistributing food in its ‘wonky br ..read more
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Cracking the egg crisis
Kennedy's Bakery Production Magazine
by Kiran Grewal
1M ago
Nigel Draper, Founder and Managing Director of Sorsco, experts in supply chain and procurement for the hospitality sector, explains how to rise above shortages in bakery supply chains. Although the peak of the egg crisis appears to be over, the UK’s bakery industry is still at risk. Indeed, Minette Batters of the National Farmers Union (NFU) has confirmed that national egg production has fallen to its lowest level in nine years.  Likewise, Defra (the Department for Environment, Food and Rural Affairs) reported the lowest ever production on record between January and March last year. Avail ..read more
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Innovative partnership aims to craft bread with reduced carbon footprint in Norway
Kennedy's Bakery Production Magazine
by Kiran Grewal
1M ago
The collective efforts of four prominent companies in the Norwegian food industry have culminated in a concerted push towards sustainability. Kiran Grewal reports.  Showcasing the potential avenues towards sustainable food production, a collaboration has emerged between industry giants Reitan Retail, Norgesmøllene, Felleskjøpet Agri, and Yara. Together, these key players in the Norwegian food value chain are revolutionising bread production, starting with a focus on oat-based products. Their shared goal? To craft delicious, healthy loaves with a significantly reduced carbon footprint. Her ..read more
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