Visitors and exhibitors have hailed the 2022 PPMA Total Show as a resounding success. Since the completion of the show, which ran from 27-29 September at the NEC Birmingham, UK, the processing and packaging industry have provided very positive feedback, calling the exhibition "a great networking event that has everything you need in the processing and packaging...

There are different answers to the question. "How long should bread stay fresh?" The expectations of the local baker are different to those in the larger food trade business or in distribution channels such as petrol stations. Bakers attach great importance to optimizing product freshness on the retailer's bread shelf, as well as long lasting enjoyment by...

Sustainability in the bakery business can be characterised in many different ways but more typically it manifests itself as responsible purchasing of ingredients and packaging materials at any point in the supply chain, taking into consideration origin of raw materials and their relation to farming methods. In the bakery establishment itself, the essential area of...

"When our customers succeed, we succeed", is one of the central guidelines that governs the work at MIWE. This two-part philosophy works in many combinations such as, "If the environment succeeds, we succeed!" With one of the most important topics of the 21st century in mind, i.e., the current climate crisis, it is clear that sustainability is a...

The earliest evidence of people using fire to cook food is from the Neanderthal/Homo Sapiens intersection about 75,000 years' ago. Flour milled from different grains and mixed with water, then baked on a fire-heated rock were the first flatbreads and have remained a staple for much of humanity over the past 5,000 years. In fact, the most ancient original bread...