New Technologies & Innovations
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Pladis expands Hobnobs portfolio with launch of McVitie’s White Hobnobs
Product positioning and formulation highlights include the use of 100% wholegrain oats in the biscuit base and a white chocolate flavour coating rather than a plain sugar glaze
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Puratos opens new Flour Competence Center to tackle raw material variability
The specialized research hub is dedicated entirely to advanced flour analysis, application guidance, and the interpretation of crop variations.
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Bühler expands UK, Ireland presence through Endeco integration
The move brings together Bühler’s global processing expertise and Endeco’s engineering and project delivery experience in the UK and Ireland.
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Corbion launches bakery icing stabilizer amid titanium dioxide scrutiny
The product is formulated to help bakers preserve the appearance of sweet baked goods as regulatory pressure on titanium dioxide intensifies across multiple markets.
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GEA launches new KOB High-Pressure Homogenizer Series for small and medium-scale production
The high-pressure capability makes the KOB series suitable for nearly all dairy, beverage, food, and select chemical, cosmetic, and personal care applications requiring precise particle micronization.