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FOCUS: BAKERY
COVER STORY
I.T.S LAUNCHES VEGAN BAKERY INDULGENCES
Vegan Boost offers an all-in- one solution to improve the sensory quality of a range of plant-based cake and patisserie products
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COVER STORY
48 Tracing the sugar way back to the farming communities
FOCUS: BAKERY
06 Bakery lab from Symrise
07 GNT’s Exberry: Colors evoke emotions
08 InterSICOP 2022: Hands that unite with innovation
10 Wrapping sweetness for a lifetime
12 William’s savvy refrigerators add charm to street food sector
13 Tate & Lyle signs up for action on fibre
14 Art of baking with AZO
15 I.T.S launches vegan bakery indulgences
16 JBT’s TwinDrum Spiral Oven: Redefining reheating
18 Palsgaard: How to create better-for-you cake mixes
BEVERAGES
22 Better Juice, better with less sugar
23 Yogurt rules, breaking the US$100 bn mark
24 Belgian market flooded in a new milky wave
26 Indian snack-giant Haldiram’s goes for SIG machines 27 More sustainability in the dairy industry
28 Why we need to give our gut the care it deserves 30 A bite of sweetness: Choco’NutFlavor for bakers
30 Prinova Europe secures AA-grade BRC certification
An exclusive interview with Nate Yates, Global Platform Leader, Sugar Reduction & Specialty Sweeteners at Ingredion
Volume 38 | ISSUE 1 / 2022
ISSN 0265-6469 | US $ 12.50 / € 10.00
www.ameft.com
GULFOOD 2022 I PROSWEETS COLOGNE FOCUS:
BAKERY
GNT’s Exberry: Colors evoke emotions
Better Juice, better with less sugar
UAE’s new law to enhance investor confidence Gulfood: Connect, create, change the future for better
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AMEFT 1 2022
www.ameft.com
39 YEARS AMEFT since 1983
MARKET & NEWS | INGREDIENTS | PROCESSING & PACKAGING | BAKERY | EVENTS & MORE ASIA & MIDDLE EAST FOOD TRADE VOL. 38 ISSUE 1/2022
AMEFT