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Faba Bean Protein: A Healthy Alternative 

Fréderic Fernandes, Product Manager Functional Proteins at BENEO, discusses the…

Rising to the challenge 

Whether chemical or biological, leavening agents today are being used to address a range of challenges related…

Adding alternative ingredients into the mix 

Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are challenging applications. Mixing…

The Innovator: Sven Mattutat

Sven Mattutat, Global Head of Product Management at Mühlenchemie shares with Editor Caitlin Gittins their responsibility and challenge…

Multi-faceted monitoring tools

Editor Caitlin Gittins investigates how vision inspection systems, AI algorithms and thermal profilers all fit in within bakery manufacturing

Breaking Bread: Rosalie Guillem

Rosalie Guillem, Co-Founder of Le Macaron Pastries talks to International Bakery about what excites her working in the bakery industry..

Big Interview: Andrew Pyne

Andrew Pyne, Chief Executive of Federation of Bakers touches upon the importance of working as a collective – from feeding the nation…
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