Cake manufacturers could save more than €1m each year by substituting half of eggs used in formulations with replacers, claims Arla Foods Ingredients.

Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.

UK equipment firm Reach Food Systems is looking for a global distribution partner as it moves to develop affordable ultrasonic machines.

A new, vacuum film pack enables bakery firms to slash formulation costs and increases shelf-life when cooking products, Multivac says.

Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a low