Food2Multimedia

𝗠𝗶𝘁𝘁𝗲𝗻𝗱𝗿𝗶𝗻: 𝗭𝘂 𝗕𝗲𝘀𝘂𝗰𝗵 𝗯𝗲𝗶 𝗭𝗲𝗲𝗹𝗮𝗻𝗱𝗶𝗮 Auf ging`s in dieser Woche für 𝗯𝗿𝗼𝘁+𝗯𝗮𝗰𝗸𝘄𝗮𝗿𝗲𝗻-Redakteurin Helga Baumfalk nach Frankfurt-Bonames. Beim Fachpresse-Gespräch bei Zeelandia GmbH & Co. KG gab es nicht nur spannende Insights über das Unternehmen, sondern auch einen Einsteigerkurs (für uns absoluten Anfänger) in die Kunst des Zöpfeflechtens in Zeelandias Anwendungstechnikum, dem champion`s center. Ein herzliches Dankeschön a die Gastgeber Michael Schleicher, Zeelandia GmbH & Co. KG und Hanna Neumann für den Blick ins Unternehmen und a die Backmeister für ihre Geduld bei unseren alles andere als meisterlichen ersten Versuchen. (Aber immerhin, der Vierer Zopf hat schon mal funktioniert … rechts über links, rechts halten, dann den äußeren Strang aufnehmen …) #Zeelandia #brotundbackwaren #bakerysolutions #industrialbakeries #backspiegel

𝗠𝗶𝗱𝗱𝗹𝗲𝗯𝘆 𝗮𝗰𝗾𝘂𝗶𝗿𝗲𝘀 𝗚𝗼𝗿𝗿𝗲𝗿𝗶 𝗙𝗼𝗼𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 The Middleby Corporation is acquiring GORRERI FOOD PROCESSING TECHNOLOGY. From its state-of-the-art, 50,000-square-foot facility, Gorreri, headquartered in Parma, Italy, manufactures baking machinery for products such as cakes, pies, muffins, tarts and desserts. GORRERI FOOD PROCESSING TECHNOLOGY has revenues of USD 20 million annually. “Gorreri is a highly respected brand recognized worldwide for premium-quality advanced industrial and semi-industrial baked goods solutions. This acquisition adds a broad line of complementary products to our food processing group, including turbo mixers, dosing, injecting, decorating, enrobing and ultrasonic portioning solutions. The Gorreri innovative end-to-end solutions extend and significantly strengthen the current Middleby offerings as a leader in the cake and dessert categories, with meaningful growth synergies,” said Timothy FitzGerald, The Middleby Corporation, CEO. https://lnkd.in/eGJaWa_3 #Middleby #GorreriFoodTechnology #bakingindustry #bakingandbiscuitinternational #companyacquisition2024

𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗮𝗸𝗲 𝗗𝗮𝘆 – 𝟮𝟲 𝗡𝗼𝘃𝗲𝗺𝗯𝗲𝗿 𝗔 𝘄𝗵𝗼𝗹𝗲 𝘄𝗼𝗿𝗹𝗱 𝗼𝗳 𝗰𝗮𝗸𝗲𝘀 Today is the day that is dedicated to ‘all things cake’. And here at 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹, we love writing about them and have an impressive library of articles covering these scrumptious treats. Recently, we ran a story from Dawn Foods Global, which highlighted how versatility in production is everything and how their cake mixes support product diversification. Dawn Foods emphasised that a single cake mix can help create thousands of different cake applications and explained: “Think different shapes and formats, such as muffins, loaf cakes, layered cakes. Or, different consumption moments or occasions, including minis that can go with coffee, big bold celebration cakes for Sunday family events, or yogurt loaf cakes for breakfast. You can fill, decorate, flavor your cake to create your own signature piece, or tweak your cake offer with ease to fit any season, without having to change your inventory and stock. All can be done with the same base cake mix.” To read the article in full: https://lnkd.in/eWHAQ2hQ In an article we featured at the end of 2023, Dawn Foods Europe & AMEAP emphasised again that every day is cake day. Sunday gatherings, university admissions, Christmas lunches, first dates, rainy-day lunch breaks, or snacking on the go: virtually any occasion, part of the day, or milestone can be accompanied by a unique, memorable cake. The specialists pointed out the importance of getting the mix right and the right mix. Also Dietary needs and preferences should also be reflected in cake offerings, as consumers internalize how diets shape their physical and mental health. Cakes that provide clear information about their nutritional profile and ingredient list meet these concerns for all eating occasions. Sarah Browner – Market Research & Insights Manager, Dawn Foods Europe & AMEAP, pointed out, “With 1 in 10 European consumers stating that they eat cakes at least once a week and 19% of all fresh patisserie consumption in Europe coming from the cake category, there is no better time to innovate and expand cake offerings.” https://lnkd.in/ePWh7fQe Does anyone really need an excuse to eat a cake? If you do, today is the day! #DawnFoods #cakes #NationalCakeDay #bakingindustry #bakingandbiscuitinternational #cakemixes

𝗕𝗿𝗲𝗮𝗱 𝘀𝗼𝗺𝗺𝗲𝗹𝗶𝗲𝗿𝘀 𝘁𝗼 𝗰𝗼𝗺𝗽𝗲𝘁𝗲 𝗮𝘁 𝗶𝗯𝗮 Two new events are to be introduced at iba.TRADE FAIR next year; a new competition and a space for trends. For the first time, the ‘𝗪𝗼𝗿𝗹𝗱 𝗖𝗵𝗮𝗺𝗽𝗶𝗼𝗻𝘀𝗵𝗶𝗽 𝗼𝗳 𝗕𝗿𝗲𝗮𝗱 𝗦𝗼𝗺𝗺𝗲𝗹𝗶𝗲𝗿𝘀’, organized by the German National Bakers Academy in Weinheim will join the trade show’s other established competitions including the iba.UIBC.Cup of Bakers and the iba.UIBC.Cup of Confectioners. Also there is the iba.FOOD TRENDS AREA, where the concept is evenly spread across the entire Hall 15. Exhibitors will present their food trends at various stands and contact points, from raw materials and snack innovations to machines for production. This new highlight includes the iba.STAGE, which will host presentations on food trends in the mornings with the afternoons dedicated to experts who will cover other focus topics. iba.TRADE FAIR’s one-off Dusseldorf edition will be held from May 18 to 22, 2025. The exhibition space is currently 95% booked, with over 700 exhibitors from 43 countries registered. Ticket sales for visitors will start in December 2024. The Food2Multimedia team will be in Düsseldorf - we hope to see you there! To read more: https://lnkd.in/eqsKKGy7 This story also featured in our 𝗙𝗥𝗘𝗘 bi-monthly e-mail newsletter, 𝗕𝗔𝗞𝗘𝗥𝗬 𝗠𝗜𝗥𝗥𝗢𝗥. #iba2025 #breadsommeliers #bakingandbiscuitinternational #BakeryMirror #bakingindustry #tradefairs

❗️Weekend is reading time 📚 A great book on the subject of sustainability🔖 Thank you Food2Multimedia 🙏 Great contributions on the topics: #climatefriendlynutrition ✔️ #sustainabilitystandards ✔️ #hydrogentechnology ✔️ #energymanagement ✔️ #energysources ✔️ #rawmaterials ✔️ #foodindustry ✔️ #foodwaste ✔️ #food ✔️ and much more 🙂 Highly recommended, have fun and a nice weekend 🌞

𝗠𝗘𝗖𝗔𝗧𝗛𝗘𝗥𝗠 𝗼𝗽𝗲𝗻𝘀 𝗻𝗲𝘄 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝗳𝗮𝗰𝗶𝗹𝗶𝘁𝘆 MECATHERM’s new production workshop in Montilliers, has been officially opened for business. It will allow the company to answer customer requests faster and will manufacture the company’s M-VS and M-UB systems. “Through this workshop, we strengthen our ability to innovate, produce with even greater precision and maintain the quality that defines us,” commented Raymond Nogael, MECATHERM President and CEO of the TMG group. This story will appear in 𝗕𝗔𝗞𝗘𝗥𝗬 𝗠𝗜𝗥𝗥𝗢𝗥, the bi-monthly email newsletter from 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹, which is out 𝗧𝗢𝗗𝗔𝗬. If you are not already a subscriber, click here: https://lnkd.in/ee54YM68 #Mecatherm #MVSSystems #MUBSystems #industrialbaking #automatedsystems #BakeryMirror #bakingandbiscuitinternational

𝗕𝗿𝗶𝗱𝗼𝗿 𝗹𝗮𝘂𝗻𝗰𝗵𝗲𝘀 𝗺𝘂𝗹𝗹𝗲𝗱 𝘄𝗶𝗻𝗲 𝗯𝗿𝗲𝗮𝗱 𝘄𝗶𝘁𝗵 𝗰𝗵𝗲𝘀𝘁𝗻𝘂𝘁𝘀 𝗕𝗔𝗞𝗘𝗥𝗬 𝗠𝗜𝗥𝗥𝗢𝗥 𝗶𝘀 𝗼𝘂𝘁 𝗧𝗢𝗠𝗢𝗥𝗥𝗢𝗪 BRIDOR, the French manufacturer of frozen baked goods is introducing a holiday-themed creation of mulled wine bread with chestnuts, which promises festive sophistication. The bread is part of the ‘Une Recette Lenôtre’ premium product range and is sold exclusively to the catering and hotel industry. “The versatile bread combines Christmas flavors with the artisanal perfection that has been the hallmark of the collaboration between BRIDOR and Maison Lenôtre for over 25 years,” the company says. The mulled wine bread with chestnut, ideal for the Christmas and New Year season, can be cut perfectly into thin slices thanks to its narrow, elongated shape. The bread is also suitable for vegetarian and vegan diets. With 3,500 employees in over 100 countries and nine production sites worldwide, BRIDOR delivers high-quality bread and bakery solutions that cover every eating occasion. BRIDOR has been based in Brittany since 1988 and is part of Louis Le Duff’s family business. The Groupe Le Duff is active worldwide in the bakery and café bakery sectors. This story will appear in 𝗕𝗔𝗞𝗘𝗥𝗬 𝗠𝗜𝗥𝗥𝗢𝗥, which is out 𝗧𝗢𝗠𝗢𝗥𝗥𝗢𝗪. To receive your copy and to read the article in full, subscribe to: https://lnkd.in/ee54YM68 #Bridor #BakeryMirror #bakingandbiscuitinternational #newproductlaunch #Christmasproducts #bread #mulledwine

🍕 𝗪𝗶𝘁𝗵 𝗿𝗶𝘀𝗶𝗻𝗴 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁 𝗶𝗻 𝗽𝗿𝗲𝗺𝗶𝘂𝗺 𝗮𝗻𝗱 𝗱𝗶𝘃𝗲𝗿𝘀𝗲 𝗽𝗶𝘇𝘇𝗮 𝘃𝗮𝗿𝗶𝗲𝘁𝗶𝗲𝘀, 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝘁 𝗮𝘂𝘁𝗼𝗺𝗮𝘁𝗲𝗱 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝗵𝗮𝘀 𝗯𝗲𝗰𝗼𝗺𝗲 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹. In our article featured in the 5th issue of baking+biscuit international, we discuss the latest trends and how our cutting-edge solutions help meet the growing demand for high-quality pizzas.    📥 Read the full article in the PDF below and explore more on our pizza production solutions:  https://lnkd.in/eWXvxfx   Food2Multimedia #PizzaTrends #Automation #FoodTech #BakeryEquipment 

𝗞𝘄𝗶𝗸 𝗟𝗼𝗸 𝗮𝗽𝗽𝗼𝗶𝗻𝘁𝘀 𝗘𝗿𝗶𝗰 𝗛𝗶𝗹𝗹 𝗮𝘀 𝗖𝗘𝗢 Eric Hill will take on the CEO role, from 25 November, at Kwik Lok Corporation. He is taking over from Don Carrell. Hill commented, “I look forward to joining the Kwik Lok family and ramping up the company’s ability to innovate and grow at the pace required by today’s market. Kwik Lok Corporation has a solid foundation as a market leader with a 70-year legacy of customer service, innovation, and growth. I look forward to overseeing the company as it moves forward to meet the challenges of today’s marketplace.” Board Chair, Kimberly Paxton-Hagner, Kwik Lok Corporation acknowledged its outgoing CEO in a message: “During his five-year tenure as CEO, Don Carrell has made invaluable contributions to our culture, growth and success. Don’s contribution to our business have been numerous and we thank him for his hard work and dedication during his years at Kwik Lok. As Eric takes on the CEO role, we face a rapidly changing environment driven by technological advancements, evolving regulations, and shifting market dynamics. Eric’s experience in driving rapid change and expertise in managing growth will be key to reaching the next levels of success taking our company to the next generation of ownership and customers.” To read more: https://lnkd.in/efGG75bm #KwikLok #managementchanges2024 #bakingandbiscuitinternational

𝗠𝗶𝗱𝗱𝗹𝗲𝗯𝘆 𝗮𝗰𝗾𝘂𝗶𝗿𝗲𝘀 𝘁𝗼𝗿𝘁𝗶𝗹𝗹𝗮 𝗲𝗾𝘂𝗶𝗽𝗺𝗲𝗻𝘁 𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗶𝘀𝘁 The Middleby Corporation has acquired JC Ford Company and is delighted to be expanding their presence in the snack category. Founded in 1945, JC Ford Company is based in Columbia, Tennessee and is a manufacturer of tortilla production equipment systems offering a broad range of automated, full-line solutions for corn and flour tortillas, tortilla chips, and other corn-based snacks. Tortilla is one of the fastest growing baked food segments in the US and worldwide. “We have targeted the snack food category as an attractive growing market for our Food Processing Group. The acquisition of JC Ford complements our existing product offerings, significantly strengthening our presence in this faster growing category. The company has developed innovative solutions that have been quickly accepted as the industry standard, allowing customers to automate production lines with a low cost of ownership. JC Ford has highly recognizable customers with a strong base of recurring revenue,” said Timothy FitzGerald, CEO, The Middleby Corporation. “We see significant opportunities to leverage synergies providing for added growth and margin opportunities.” To read more, go to 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹: https://lnkd.in/ekZJu2jS This story will also feature in 𝗕𝗔𝗞𝗘𝗥𝗬 𝗠𝗜𝗥𝗥𝗢𝗥, the 𝗙𝗥𝗘𝗘 bi-monthly newsletter. To make sure you receive your copy, sign up here: https://lnkd.in/ee54YM68  #MiddlebyCorporation #JCFord #companyacquisition #tortillaequipment #industrialbaking #bakingandbiscuitinternational