contentWorks™

Bread waste has reached phenomenal proportions compared to other food products. How can we turn the problem around?

As food manufacturers and retailers commit to sustainable palm oil by 2015, the race is on to secure supplies. The question is: why are we worried in the first place?

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

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.