contentWorks™

Social and environmental responsibility in today’s most lucrative trend.

Use local grain where possible as this reduces transport and supports local farmers

Anti-staling developments extend bread shelf life and encourage less waste.

Now there’s a new and highly effective avenue to explore potential savings and expand profit margins.

Using fewer raw materials to achieve the same result is a dream for chocolate manufacturers

The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.

What does it take to make a better chocolate filling? Our lab work produces a new concept.

How to control flake-off damage in fully baked and par-baked frozen pastries.

Over the next 30 days our application specialists will be testing pectin in a soft pastry filling. Keep track of their progress here.

A new low-cost alternative for bake-stable fruit fillings.