Kwik Lok fosters innovation for the people and the planet
Kwik Lok speaks with International Bakery to highlight its solutions to protect food without the negative impact
Category: Exclusives
GEA offers less maintenance and higher flexibility
Paolo Betto, Sales Area Manager – GEA Bakery, sits down with International Bakery to highlight the benefits and flexibility of
Palm oil: A high quality, sustainable ingredient
The development of sustainable palm oil, the misinformation around its production and how palm oil will be
Cargill says crop quality matters
Bakery manufacturers must ensure the quality of their ingredients are consistent, here Cargill outlines its regional approach
Sustainable options for oven lines
How the advancement of smart technology, robotics, artificial intelligence and data compiling has led to
Breaking Bread with Laurence Smith, Owner of Fatherson Bakery
International Bakery magazine speaks to Laurence Smith, Owner of Fatherson Bakery for its 60-seconds-with interview
Bread-based bakery benefits from health trend
To reach the government guideline of 30g per day, consumers must make sure that in
Demand for natural methods and organic flour rises
As consumers look to clean label and better-for-you options, we compare the rise of long
Innovation in doughnut textures and fillings
The latest developments in the doughnut category showcase how the market trends influence the fillings,
Sveba Dahlen ovens transforms bread baking for Bernd Siefert
Bernd Siefert, world champion confectioner, passionate bread baker and author, tells International Bakery Editor, Kiran Grewal,
