Supplier News & Innovations

The appointment of Patrick Kalotis underscores Ingredion’s dedication to advancing innovation in texture and healthful ingredient solutions, which are increasingly critical to meeting consumer preferences and market demands globally.

Their solutions enable the combination of immiscible ingredients, enhancing texture, taste, mouthfeel, and overall product stability across bakery, confectionery, dairy, ice cream, margarine, and plant-based food sectors.

Strategically located in KEZAD, the facility is designed to serve both the UAE and neighbouring Gulf Cooperation Council (GCC) countries.

The new electric trucks, powered entirely by certified renewable energy (REGOs), produce zero emissions during operation and are expected to reduce carbon dioxide emissions by approximately 95 tonnes per truck annually.

EPP’s introduction of this machine highlights a growing trend in bakery production toward automation and efficiency, driven by increasing demand for pre-sliced bread products.