Baking & Snacks – NEW TECHNOLOGIES & INNOVATIONS

The Swedish company received EU funding to set up large-scale fermentation plant. The new site will produce binder-free, oat-based protein using mycelium.

This new offering follows the success of the previous Cheetos Pretzel Bites that debuted for a limited time last summer.

Sales representatives can also utilize this new system to add more value to their customers.

Research shows that plant-based antioxidants can extend the shelf life of snacks and oils just as effectively as synthetic options, while also enhancing the nutritional value of the final product.

This second-generation oven is specifically engineered for baking cookies (both soft and hard dough) and crackers.