New Technologies & Innovations

The launch reflects Anmol’s ongoing focus on accessible indulgence and portfolio innovation across bakery and confectionery categories.

The team’s experiments showed that substituting a portion of wheat flour with the sunflower byproduct produced bread with markedly improved nutritional profiles while maintaining acceptable texture and sensory qualities for consumers.

The new unit combines a twin zone spiral configuration with integrated booster impingement to deliver more uniform heat distribution across the conveyor belt; a design GEA says limits core temperature variation to about 1°C, compared with up to 6°C in conventional ovens.

The Climate-Smart Incentive (CSI) program provides around THB 300 million (US$ 9.3 million) to support farmers piloting climate-smart practices.

The launch features Protein Soft Pretzels and Mini Soft Protein Pretzels, delivering 7 to 10 grams of plant-based protein per serving while retaining the brand’s signature soft texture and robust flavor, available nationwide starting March 1, 2026.