News and Updates

flanquart

Flanquart's premium seeds

23/11/2017 Exhibitor News
Based in the North of France, and 100% family-owned, Flanquart’s core business is the supply and the transformation of premium seeds, such as sesame seed, sunflower seed, pumpkin seed, linseed, poppy...
DeutscheBack

Extra benefit for bread and rolls

23/11/2017 Exhibitor News
In Frankfurt, DeutscheBack will be showing two products – TopBake Protein Kick and TopBake Winter Bread – that give bread and rolls an extra benefit. Today’s consumers attach importance to a healthy...
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Flour treatment solutions

23/11/2017 Exhibitor News
Mills have to work with wheat lots whose quality may vary according to climatic conditions. For applications that require very stable dough properties, wheat gluten often has to be added. At FIE...
laurice_pouvreau

Developments in sports nutrition

23/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE A thorough understanding of the functionality of dairy proteins allows the development of sport and clinical nutrition products with the desired shelf life...
craig_rose

Seaweed beyond salt reduction

23/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE Seaweed has been used extensively for salt replacement and flavour boosting applications linked to its umami characteristics. Ahead of his presentation at...
sternenzym

Novel applications in bakery and pasta

23/11/2017 Exhibitor News
The enzyme systems from the Sternzym BK range improve the processability of the doughs, enhance the structure of the biscuits and also reduce the tendency towards cracking and blistering. The...
gluten-free

Keeping up with the gluten-free trend

23/11/2017 Market News
Increasing incidences of celiac diseases and heightened gluten sensitivity has generated high demand for gluten-free foods. For those consumers who have negative reactions to gluten -- the protein...
davy_luyten

Innovating in clean label

22/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 CONFERENCE The main challenge manufacturers face in keeping up with clean label is adapting their products alongside evolving consumer demands. Attention to sensory...
Tereos

Synergies in sweetening formulation

20/11/2017 Market News
Today’s rapidly evolving food market place is a demanding place for manufacturers when it comes to new product development but help is at hand. Consumers are becoming more discerning when it comes to...
kathy_grooves

Meeting the challenge of sugar reduction

20/11/2017 Speaker Interviews
FEATURED SPEAKER Fi Europe 2017 Conference The trend for healthier eating will continue and it will be key to reformulate products that taste just as good as the original versions. We interviewed...
finalists_badge

FiE Innovation Awards 2017 - Expo FoodTec

17/11/2017 Exhibitor News
Take a look at the nominees for the Expo FoodTec Innovation Award This awards an organisation or company for developing high-tech/advanced technology or machinery for food ingredients processing or...
finalists_badge

FiE Innovation Awards 2017 - Reduction & Reformulation

17/11/2017 Exhibitor News
Take a look at the nominees for the Reduction & Reformulation Innovation Award This awards an organisation or company that has developed the best solution (natural or synthetic) within the last...

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